Cooking with Co-op Basics: Potato-Crusted Quiche
  • CourseBreakfast, Main Dish
  • CuisineBudget-friendly, Co-op Basics
Servings
6
Servings
6
Ingredients
  • 2Tbsp extra virgin olive oil
  • 5 large eggs*
  • 3Tbsp bulk all-purpose flour*
  • 1cup plain yogurt
  • 1cup whole milk
  • 1tsp kosher salt
  • 1/2tsp freshly ground black pepper
  • 1/2bag spinach
  • 1/4lb shredded cheese*
  • 1-2tsp bulk dried chives
  • 1/4tsp bulk granulated garlic
Instructions
  1. Preheat the oven to 350ºF. Thinly slice the potatoes using a mandoline or sharp knife — they should be ⅛-inch thick or thinner. Place them in a large bowl and toss them with olive oil (at least a couple of tablespoons) and with a generous pinch of salt and pepper.
  2. Line the quiche pan (pie plate, cast iron skillet, etc.) with the potatoes, overlapping them as you arrange them. Be sure the layer of potatoes closest to the edge extends above the rim. Place the pan on a sheet pan and transfer to the oven. Bake for 20 minutes.
  3. Meanwhile, place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
  4. In a medium bowl, stir the yogurt and whole milk until smooth. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and herbs.
  5. Pour the egg mixture into the par-cooked potato crust. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 40 minutes. The center of the quiche should still feel slightly firm, rather than liquidy, when touched.
  6. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it at 325ºF for about 15 minutes.
Recipe Notes

*Denotes Co-op Basics item

 

Potato-crusted quiche variations:

• 1/2 bag frozen butternut squash and sautéed onions (roast or sauté together before adding to egg mixture)

• 1/2 bag frozen broccoli, 1/2 can drained diced tomatoes, mozzarella cheese

• 1/2 can black beans, 1 tsp bulk smoked paprika, 1 tsp bulk cayenne pepper, 1 tsp bulk ground cumin, cheddar cheese

 

Potato-crusted quiche dietary variations:

• Gluten-free: Sub 3 Tbsp bulk all-purpose flour for Bob’s Red Mill gluten-free flour

• Dairy-free: Sub the yogurt and whole milk for your preferred plant-based yogurt and milk

 

Recipe adapted by Kim Werst from http://www.alexandracooks.com/2016/04/25/tartines-quiche-potato-crusted/

Cooking with Co-op Basics: Potato-Crusted Quiche
Print Recipe
  • CourseBreakfast, Main Dish
  • CuisineBudget-friendly, Co-op Basics
Servings
6
Servings
6
Ingredients
  • 2 Tbsp extra virgin olive oil
  • 5 large eggs*
  • 3 Tbsp bulk all-purpose flour*
  • 1 cup plain yogurt
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 bag spinach
  • 1/4 lb shredded cheese*
  • 1-2 tsp bulk dried chives
  • 1/4 tsp bulk granulated garlic
Servings:
Units:
Instructions
  1. Preheat the oven to 350ºF. Thinly slice the potatoes using a mandoline or sharp knife — they should be ⅛-inch thick or thinner. Place them in a large bowl and toss them with olive oil (at least a couple of tablespoons) and with a generous pinch of salt and pepper.
  2. Line the quiche pan (pie plate, cast iron skillet, etc.) with the potatoes, overlapping them as you arrange them. Be sure the layer of potatoes closest to the edge extends above the rim. Place the pan on a sheet pan and transfer to the oven. Bake for 20 minutes.
  3. Meanwhile, place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
  4. In a medium bowl, stir the yogurt and whole milk until smooth. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and herbs.
  5. Pour the egg mixture into the par-cooked potato crust. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 40 minutes. The center of the quiche should still feel slightly firm, rather than liquidy, when touched.
  6. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it at 325ºF for about 15 minutes.
Recipe Notes

*Denotes Co-op Basics item

 

Potato-crusted quiche variations:

• 1/2 bag frozen butternut squash and sautéed onions (roast or sauté together before adding to egg mixture)

• 1/2 bag frozen broccoli, 1/2 can drained diced tomatoes, mozzarella cheese

• 1/2 can black beans, 1 tsp bulk smoked paprika, 1 tsp bulk cayenne pepper, 1 tsp bulk ground cumin, cheddar cheese

 

Potato-crusted quiche dietary variations:

• Gluten-free: Sub 3 Tbsp bulk all-purpose flour for Bob’s Red Mill gluten-free flour

• Dairy-free: Sub the yogurt and whole milk for your preferred plant-based yogurt and milk

 

Recipe adapted by Kim Werst from http://www.alexandracooks.com/2016/04/25/tartines-quiche-potato-crusted/

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