Potato-Crusted Quiche

2014-06-16
  • Yield : 6 to 8 servings
  • Prep Time : 25m
  • Ready In : 25m
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Ingredients

  • 2 medium russet potatoes, peeled
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 3 large eggs plus 3 egg yolks
  • 2 cups half-and-half
  • 3/4 cup chopped fresh chives
  • Pinch of freshly grated nutmeg
  • 1 1/2 cups grated fontina or gruyere cheese (about 6 ounces)

Method

Step 1

Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.

Step 2

Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.

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