Tired of the same old pie crust? Craving a healthy and flavorful quiche but want something a little…different? Then prepare yourself for a culinary adventure! This recipe for potato crust quiche offers a delightful twist on a classic, delivering a satisfyingly crispy base and a creamy, cheesy filling that will impress your family and friends. It's a perfect blend of healthy and delicious, making it a fantastic option for a weeknight dinner or a special brunch gathering. This easy recipe is perfect for homemade cooking enthusiasts of all levels, delivering delicious dishes effortlessly. Get ready to elevate your quiche game!
Ingredients:
For the Potato Crust:
- 2 large russet potatoes, peeled and cooked
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 2 tablespoons melted unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Quiche Filling:
- 6 large eggs
- 1 cup milk (whole milk recommended)
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Gruyere cheese (or Swiss)
- 1/2 cup chopped cooked bacon or ham
- 1/2 cup chopped onion, sautéed until softened
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions:
Making the Potato Crust:
- Prepare the potatoes: Once the potatoes are cooked and cooled, thoroughly mash them until smooth. You can achieve this easily using a potato masher or a fork. Avoid leaving any lumps.
- Combine dry ingredients: In a medium bowl, combine the flour, salt, and pepper.
- Mix wet ingredients: Add the mashed potatoes, beaten egg, and melted butter to the dry ingredients. Mix well until a cohesive dough forms. If it seems too dry, add a tablespoon of milk at a time until it comes together.
- Press into the pan: Press the potato dough firmly and evenly into a 9-inch pie plate or quiche dish. Make sure the crust is evenly distributed and about 1/4 inch thick.
- Blind bake (optional): For a crispier crust, pre-bake the crust in a preheated oven at 375°F (190°C) for 15 minutes before adding the filling. This step prevents a soggy bottom.
Assembling and Baking the Quiche:
- Whisk the filling: In a large bowl, whisk together the eggs, milk, and heavy cream until well combined.
- Add the cheese and other ingredients: Stir in the cheddar cheese, Gruyere cheese, cooked bacon or ham, sautéed onions, and chives. Season with salt and pepper to taste.
- Pour filling into crust: Gently pour the egg mixture into the prepared potato crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the quiche is set and lightly golden brown. A knife inserted near the center should come out clean.
- Cool and serve: Let the quiche cool slightly before slicing and serving. This allows the filling to set completely.
Tips for the Best Potato Crust Quiche:
- For a richer flavor, use roasted potatoes instead of boiled potatoes for the crust.
- Don't overmix the potato dough; overmixing can make the crust tough.
- If your crust seems too sticky, chill it in the refrigerator for 30 minutes before pressing it into the pan. This will make it easier to handle.
- Feel free to experiment with different cheeses and fillings! Mushrooms, spinach, and peppers are all delicious additions.
Variations:
- Vegetarian: Omit the bacon or ham and add sautéed mushrooms, spinach, bell peppers, or zucchini for a delicious vegetarian option.
- Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling for a spicy kick.
- Herby: Experiment with different herbs like thyme, rosemary, or oregano in addition to or instead of chives.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: Approximately 15-20g Fat: Approximately 20-25g Carbohydrates: Approximately 20-25g
This delicious and healthy potato crust quiche is sure to become a new favorite in your recipe collection. It’s a versatile dish that can be adapted to suit your taste and dietary needs, offering a delightful alternative to traditional quiche recipes. Enjoy!