Reviews Add Rating & Review
Back to Potato-Crusted Herb Quiche All Reviews for Potato-Crusted Herb Quiche - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Potato-Crusted Herb Quiche Credit: Ryan Liebe Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 8
Ingredients Ingredient Checklist 1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1/8-inch slices 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 3 large eggs 3/4 cup whole milk 3/4 cup heavy cream 1/4 cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley
Cook’s Notes The Japanese Benriner mandoline slicer (available at jbprince.com) makes quick work of cutting potatoes into thin, even slices. Use any extra custard to make savory French toast.
Gallery Potato-Crusted Herb Quiche Credit: Ryan Liebe
Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 8
Gallery
Potato-Crusted Herb Quiche Credit: Ryan Liebe
Potato-Crusted Herb Quiche
Credit: Ryan Liebe
Potato-Crusted Herb Quiche
Recipe Summary prep: 20 mins total: 2 hrs 40 mins Servings: 8
Recipe Summary
prep: 20 mins total: 2 hrs 40 mins
Servings: 8
prep: 20 mins
total: 2 hrs 40 mins
prep:
20 mins
total:
2 hrs 40 mins
Servings: 8
8
Ingredients
Ingredients
- 1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1/8-inch slices 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 3 large eggs 3/4 cup whole milk 3/4 cup heavy cream 1/4 cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley
Directions
Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.
Cook’s Notes The Japanese Benriner mandoline slicer (available at jbprince.com) makes quick work of cutting potatoes into thin, even slices. Use any extra custard to make savory French toast.
Cook’s Notes
The Japanese Benriner mandoline slicer (available at jbprince.com) makes quick work of cutting potatoes into thin, even slices. Use any extra custard to make savory French toast.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Potato-Crusted Herb Quiche
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato-Crusted Herb Quiche
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
