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Home Recipes
Breakfast & Brunch

Potato-Crusted Herb Quiche

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

Ingredients :

    1 pound Yukon Gold potatoes (about 5 small), peeled and cut into ⅛-inch slices
    1 tablespoon extra-virgin olive oil
    Kosher salt and freshly ground pepper
    3 large eggs
    ¾ cup whole milk
    ¾ cup heavy cream
    ¼ cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley

Direction :

    Preheat oven to 350°F. Toss potato slices with oil until well coated. Season with salt and pepper; toss again.
    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 to 325°F. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined.
    Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top.
    Bake until center is just set, about 40 minutes. Let cool about 1 hour; serve room temperature or chilled.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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