Potato-Crusted Quiche

Name: Potato-Crusted Quiche
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)

8 ingredients

9 steps

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)

Directions

1

Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one).
2

Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets.
3

Bake until tender and pliable but not brown, 10 to 15 minutes.
4

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.
5

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.
6

Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top.
7

Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes.
8

Let cool at least 20 minutes before slicing.
9

Photograph by Anna Williams