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!

PHOTO: ANNA WILLIAMS
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.
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