Quiche with Potato Crust
I love Quiche and here is my original Quiche recipe with my secret ingredient. But then one day i was surfing other food blogs and saw this cool quiche recipe from Eat Drink Pretty that had a potato crust and i had to try this out. So the other weekend i wanted to make a quiche and didn’t feel like making the pie crust and instead used a potato crust. It was really simple and easy.
Quiche is a great brunch food, not only that; Quiche makes an excellent left over the day after. You can put almost anything you want in a Quiche, but the below recipe are my favorite ingredients.
They key to any Quiche is to Dijon mustard, that is what I think makes the delicious flavor of the whole thing.
Let me know what you like to put in your Quiche.
Quiche with Potato Crust
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour and 20 minutes
Ingredients:
2-3 potatoes, thinly sliced
¼ cup mushrooms
¼ lb meat bacon or ham
1 cup grated Swiss cheese
½ cup cottage cheese
½ cup other cheese
Nutmeg
Basil
Pepper
3 eggs
1 cup cream
1 tsp Dijon mustard
Directions:
Preheat oven to 350 degrees. Grease pie pan with butter or cooking spray. Layer the potatoes on the bottom of the pan, overlapping is fine. Drizzle olive oil on the potatoes. Season with salt and pepper. Bake the potatoes in the oven for 15 minutes. Remove from oven and let cool for 5 minutes
Prepare mushroom, meat with nutmeg, basil, butter and salt and pepper in frying pan. Then add the Dijon mustard and stir.
Sprinkle half of the cheese on the bottom of potato crust, then meat, mushroom combo, and then rest of cheese.
In a medium bowl, beat eggs and light cream, nutmeg and pepper until well mixed but not frothy.
Pour into potato shell.
Sprinkle top with nutmeg.
Bake 35 to 40 minutes or until top is golden and center is firm when gently shaken. Let cool on wire rack for 10 minutes.
If the top of the quiche gets brown before the middle is done. Lower the temperature and let it cool slowly.