Potato-Crusted Herb Quiche

4.8

(4)

With it’s crispy, gluten-free crust and rich custard filling, this is a brunch winner.

potato-crusted herb quiche — Credit:
Ryan Liebe

Prep Time:

20 mins

Total Time:

2 hrs 40 mins

Servings:

8

A beautiful dish for brunch, our potato crust quiche uses thinly sliced potatoes layered gratin-style. If you have one, using a mandoline makes easy work of getting even slices. It’s perfect for potato lovers and anyone who is gluten-free. The delicate custard filling is flavored with mixed fresh herbs like chervil, tarragon, chives, and parsley. Just like a regular quiche, the crust bakes before you add the filling to make sure it cooks through properly. It’s a delicious dish that tastes like spring and is company-worthy yet simple to make.

Directions

Preheat oven and toss potato with oil:

Preheat oven to 350°F. Toss potato slices with oil until well coated. Season with salt and pepper; toss again.
Overlap slices in pie dish and bake:

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 temp; make filling:

Reduce oven to 325°F. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined.
Pour filling into crust; add herbs:

Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top.
Bake:

Bake until center is just set, about 40 minutes. Let cool about 1 hour; serve room temperature or chilled.

If potato crust edges are getting too dark, tent with foil.