🍳 Breakfast & brunch
Crispy potato crust quiche
Golden potatoes, vegetables, and eggs in a very handsome skillet
⏱️ Time estimate: about 1 hour 20 minutes
A naturally gluten-free quiche with a crisp pre-baked Yukon Gold potato crust and a savory filling of leeks, mushrooms, spinach, eggs, and optional cheese.
Ingredients
Potato crust
- 1 1/2 pounds baby Yukon Gold potatoes, scrubbed
- 2 tablespoons kosher salt for boiling, plus 1/2 teaspoon for the crust
- Olive oil
Filling
- 2 tablespoons olive oil
- 1 leek, white and light-green parts only, washed and sliced
- 1 large shallot, sliced
- 3 to 3 1/2 ounces mushrooms, sliced
- 2 cloves garlic, thinly sliced
- 1/8 teaspoon ground turmeric
- Pinch of cayenne, optional
- 3/4 teaspoon sea salt and black pepper
- 1 1/2 cups fresh baby spinach
- 6 large eggs
- 1/4 cup milk, coconut milk, or soy milk
- 2 ounces grated or crumbled cheese, optional
Instructions
- Cook the potatoes. Heat the oven to 450°F. Cover potatoes with water by 1 inch, bring to a boil, add the boiling salt, and cook 20 to 30 minutes until fork-tender. Drain very well.
- Build and bake the crust. Generously oil and salt a 10-inch ovenproof skillet or deep-dish pie plate. Press the potatoes firmly across the bottom and 1 inch up the sides, sealing any gaps. Brush with oil, salt lightly, and bake 20 to 25 minutes, until just beginning to brown. Lower oven to 400°F.
- Cook the vegetables. Sauté leek and shallot in olive oil 4 to 5 minutes. Add mushrooms and cook 5 to 6 minutes until their liquid has cooked away. Add garlic, turmeric, cayenne, salt, and pepper for 1 minute; stir in spinach just until wilted.
- Make the filling. Whisk eggs and milk in a large bowl. Stir in the cooked vegetables and cheese, if using.
- Bake. Pour filling into the potato crust and bake 25 to 30 minutes, until set and lightly springy. Rest 10 to 15 minutes before slicing.
Make-ahead note: refrigerate the baked quiche for up to 3 days, or freeze it tightly wrapped for up to 2 months.
Adapted from Pamela Salzman.