Here is the potato-crusted quiche recipe that John made. He made it for the family dinner and he also made it this week for the two of us. The nice thing? While he was making it he took some pictures so that I could put them on the blog with the recipe. What a good husband 😀
I really like quiche, but I am not a huge fan of the pie crust. The crust is usually the part that is problematic in quiches – or fruit pies, for that matter. The solution? Use potatoes! This also makes it gluten free. Anyway, this is the recipe that John based his version on from Food Network.
- 2 medium-sized russet potatoes, peeled
- 3 tablespoons oil
- salt and pepper
- 4 whole eggs
- 1.5 cups of milk
- 1/2 cup of half and half
- Pinch of nutmeg
- 6 ounces of smoked gruyere cheese (or cheese of choice, but smoked is awesome!)
Preheat the oven to 450 F.
Using a mandolin (or you could use a knife), slice the potato into thin rounds. I also realized that you could use the spiralizer on the chipper blade to make these as well.
Add the oil to the bowl and coat the potato slices. Arrange in a single layer on a baking sheet and sprinkle with salt and pepper. Bake for 10 to 15 minutes until the potatoes are soft. You don’t want them crispy.
Then stir in 3/4 of the shredded cheese (reserving about 1/2 a cup):
Set aside while you make the crust. Once the potatoes are soft, use the potatoes to line a 9 inch pie plate with overlapping slices to look like a pie crust (sorry, no pic of this part). *Reduce oven to 350 F at this point*
Then pour in the egg mixture into the pie plate and top the mixture with the remaining cheese. Place the pie plate onto a baking pan and bake in the oven (set at 350) for 40 to 50 minutes until the center is set (test with a knife – if it comes out clean, you are done.)
Let this cool for 15 or 20 minutes before serving if you can.
This is really, really good. I actually don’t know if I would do the potatoes over the edge of the pie plate again as they get a little hard during baking, but I love, love the potatoes as crust.
Here was the other one he made and the potatoes were crispier.
If cut into 6 slices, this is about 300 calories. Cut into 8 slices and it is about 250 per slice. Of course, this will depend on the type of cheese you use and the milk. The picture at the top of the page is about 1/8th. Leftovers are great with this as well. This is definitely going to be in our regular meal rotation – and it is officially John’s job now 😀