Potato-Crusted Quiche

By Golfwidow7

Ingredients

• 3 medium Yukon Gold potatoes, peeled
• 3 tbs EVOO
• Kosher salt and freshly ground pepper
• 3 large eggs plus 3 egg yolks
• 2 cups half and half
• 3/4 chopped fresh chives
• Pinch of freshly grated nutmeg
• 1 1/2 cups grated fontina or gruyere cheese (about 6 oz)

Preparation

Step 1

1. Preheat oven to 450 degrees. Slice the potatoes lengthwise into think ovals (using a mandolin 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, 10-15 min. 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.

2. Whisk the eggs and egg yolks, half and half, chives, nutmeg, 1/2 tsp salt and pepper to taste in a bowl; stir i 1 cup cheese. Pour into the potato lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temp to 350 degrees and bake the quiche until just set in the center, 40-50 min. Let cool at least 20 min before slicing.