Potato Crust Quiche

The cooking world thrives on creativity, and the Potato Crust Quiche is an example of reimagining classic dishes. The traditional quiche is transformed in this recipe by replacing the standard pastry crust with one made from thinly sliced potatoes, resulting in a flavorful, gluten-free twist that is sure to delight your taste buds.

Overview of Potato Crust Quiche Recipe

Prepare for a journey into the realm of flavors as we dive into crafting a delectable potato crust quiche. With a golden potato crust and a luscious filling, this dish is a feast for the senses. Whether you’re hosting a brunch, lunch, or a special dinner, this recipe promises to impress.

Ingredients

For the Base

• butter or oil for greasing the tin
• 1 large white baking potato unpeeled (you should have 325g)
• 1 large sweet potato unpeeled (you should have about 325g)
• 1 tsp salt
• 1 tsp paprika
• 2 cloves garlic minced
• 1 small onion finely chopped
• 40 g plain flour
• 1 medium egg plus another for sealing the base

For the Filling

• 3 medium eggs
• 150 ml whole milk
• 150 g mature Cheddar cheese grated
• a small handful of fresh chives
• salt and pepper

Extra/Alternative Fillings

• 225 g Broccoli Florets
• 225 g Bacon Lardons or cut into small pieces
• 225 g Tomatoes sliced

Also Read: Vegetarian Lentil Loaf

Directions of Potato Crust Quiche Recipe

1. Preheat the oven to 180°C/fan 160°C/350°F/gas 4.
2. Grease a 24cm round loose-bottomed quiche tin by melting some butter (or use oil) and using a pastry brush, thoroughly brush the flan tin on the base and into the side grooves, then cut out a circle of baking parchment to line the bottom.
3. Wash and dry the potatoes (no need to peel|) then using a coarse grater, grate the potatoes into a tea towel.
4. Wrap the potato tightly in the tea towel and squeeze out any excess moisture.
5. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed.
6. Add the egg and combine well – you should have a mixture that when you squeeze a handful together stays as a clump.
7. Tip the mixture out into the flan tin and using a flat-bottomed heavy glass, press tightly into the base and up the sides.
8. Bake for 25–30 minutes.
9. Remove from the oven and using the back of a spoon gently press the mixture into the base and sides again. Make sure there are no gaps where the egg and milk mixture can seep through.
10. Whisk one egg and generously brush the base and sides so as to seal the whole casing.
11. Pop back into the oven for 5 minutes.
12. Meanwhile, to make the filling add the eggs and milk to a jug and whisk till well blended.
13. Take the tart shell out of the oven and spread the cheese evenly over the bottom.
14. If you are adding any extra fillings, now is the time
15. Pour the egg and milk mixture straight in, sprinkle over the chives, and add a sprinkling of salt and a generous sprinkling of pepper.
16. Bake in the oven for 20/25 minutes.
17. After 20 minutes, give it a little shake and the center should just wobble when it is cooked
18. When you are satisfied it is cooked, remove it from the oven and leave to cool for about 30 minutes, allowing the eggy custard mix to set, before slicing and serving
19. Potato Crusted Quiche
20. To remove the quiche from the flan case, stand the cooled flan case on a receptacle that is higher than the depth of the flan case and let the ring drop down, if you have greased the flan case sufficiently the outer ring will fall quite easily if the ring doesn’t drop easily a little friendly persuasion may be needed

Why Should You Use a Potato Crust?

1. Adding a Gluten-Free Twist to the Dish
   • Gluten-sensitive people will appreciate the potato crust.
   • It gives the quiche a distinct flavor and texture.
2. The Irresistible Flavor Combination
   • The earthiness of potatoes pairs well with a variety of fillings.
   • Each bite delivers a harmonious medley of flavors.

Serving Suggestions

1. Pairing Options for a Full Meal
   • Serve slices with a fresh salad or roasted vegetables on the side.
   • Quiche can be served either warm or cold.
2. Quiche for Any Occasion: Versatile and Satisfying
   • Quiche is appropriate for all occasions, from casual gatherings to formal dinners.
   • Make the filling to match the theme of the event.

FAQs

Q: Is it possible to make the potato crust ahead of time?

Yes, the potato crust can be baked ahead of time and refrigerated until needed.

Q: What are some popular filling combinations for quiches?

Spinach and feta, bacon and cheddar, and tomato basil are all classic combinations.

Q: Can I substitute sweet potatoes for regular potatoes?

Absolutely! Sweet potatoes add a slightly sweeter and nuttier flavor to the dish.

Q: How can I keep the quiche from becoming soggy?

Make sure the filling isn’t too watery, and bake the crust for a few minutes before adding the filling.

Q: Is it possible to freeze leftover quiche?

Yes, you can freeze quiche slices for later use.

Conclusion

Enjoy the fusion of flavors and textures that make this dish a masterpiece as you savor each forkful of the potato crust quiche. Every aspect, from the satisfying crunch of the crust to the creamy filling, screams culinary ingenuity. Accept the pleasure of preparing a meal that will satisfy both the palate and the soul.

Adapted From Nadiya Hussein’s “Nadiya Bakes”