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MountainBeanFarm

Crustless Quiche

A savory quiche using potatoes instead of pie crust making it a bit more comforting and creamy.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Ingredients Equipment Method

Ingredients
  

  • 2 medium russet potatoes
  • 3 T olive oil
  • 1 1/2 C vegetables (chopped onions, mushrooms, & spinach) See notes below for more options.
  • 4 eggs
  • 1 C half-n-half See notes below for non-dairy alternatives
  • 1 C shredded cheese Gruyere, Swiss, or another nutty cheese
  • 3 tsp salt, divided
  • 2 tsp ground black pepper, divided

Equipment

  • 1 9" round baking dish Glass is preferred but metal will also work
  • 1 mandolin
  • 1-2 baking sheets

Method
 

Potato Base
  1. Preheat oven to 450 degrees F.
  2. Using a mandolin, or a very sharp knife, slice potatoes, length wise, into ovals.
  3. Toss slices in olive oil and season with 1 tsp each of salt and pepper.
  4. Arrange in a single layer on baking sheets and bake until tender but not brown. 10-15 minutes.
  5. Once done, line the sides of a 9" pie pan with pliable slices, overlapping, so they lay above the dish. Line the bottom with remaining slices. Set aside.
Quiche filling
  1. Saute chopped onions, mushrooms, and spinach. Allow to cool for at least 15 minutes.
  2. While veggies/meat are cooling, whisk eggs and half-n-half in a medium bowl.
  3. Sprinkle 1/2 c shredded cheese over the bottom of prepared potato lined dish.
  4. Spread prepared veggies evenly over shredded cheese.
  5. Slowly pour egg & dairy mixture over veggie layer and top with remaining cheese.
  6. Bake 20-30 minutes or until egg mixture is set (set when a toothpick comes out clean form the center)