Thursday, March 28, 2013

Potato-Crusted Quiche for Passover

After two Seders I've had my fill of Matzo balls and brisket. I am ready for a dairy meal but it's still Passover for another five days and that means no bread products. I came across this Quiche recipe on the Food Network website and it's perfect for a light Passover meal!

The traditional pie crust is left off and instead, thinly sliced potatoes are used. How clever is that? I haven't tried it yet but it's on the menu for dinner tonight--I'm adding fresh veggies.

Potato-Crusted Quiche
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 (or whole milk)
3/4 cup chopped fresh chives
Pinch of freshly grated nutmeg
1 1/2 cups grated cheese (about 6 ounces)

Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. 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.

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. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.


  1. this looks delicious, and like some of your other posts...i'm forwarding this to my mom! she makes a great potato kugel, but i love quiche. they are very different, so i'm hoping this could get made for next year. we'll see!

    1. I'm making it for dinner tonight...we'll see if it tastes as good as it looks!

  2. This sounds really good! I think I might make it today to have for breakfast tomorrow...after multiple mornings of gefilte fish and matzah with jam, I'm ready for something different!

    1. Cheryl, Just had it for dinner and it was great! Beats gefilte fish for breakfast!

    2. It was delicious Rita! Thanks for the recipe!

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