Potato-Crust Quiche Lorraine

Photo by Mary Ann R.
Adapted from rachelrayshow.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from rachelrayshow.com

Ingredients

  • For the shell:

  • 2

    large (about 1 1/2 pounds) Russet potatoes, peeled, shredded, rinsed and drained (press out all excess in strainer)

  • Salt and pepper

  • A few grates nutmeg

  • 1

    rounded tablespoon Dijon mustard

  • 4

    tablespoons melted butter

  • For the filling:

  • A fat drizzle EVOO – Extra Virgin Olive Oil

  • 4

    slices meaty bacon, chopped or cut into lardons (1/4-inch sticks)

  • 1

    large onion, finely chopped

  • 1

    tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme

  • 2

    cloves garlic, chopped

  • 6

    eggs

  • 1/2

    cup half-n-half or cream

  • 6

    ounces (about 1 1/2 cups) shredded Gruyère

Directions

Preheat oven to 400°F. In a bowl, combine potatoes with salt, pepper, nutmeg and Dijon. Brush a 10-inch glass or ceramic pie plate, or an oven-safe, nonstick skillet or tart pan liberally with about 2 tablespoons butter. Line the pan evenly with potatoes to form a crust to the edge of the pan—tuck in any straggling bits of potatoes as they will burn. Brush the top of potato crust with remaining melted butter and bake about 30 minutes to golden; let cool. Meanwhile, heat a skillet over medium-high heat with a drizzle of EVOO. When it ripples, add bacon and render 3 minutes, stirring frequently. Add onions, thyme, garlic, salt and pepper, and reduce heat a bit. Cook to soften, 12-15 minutes. Whisk up eggs and cream then add onions and bacon and mix to combine. Pour filling into the potato crust and bake 15 minutes. Remove from oven, top with cheese and return to oven to bake 12-15 minutes more until brown and bubbly. Serve warm or room temperature with a salad dressed with Dijon or lemon vinaigrette alongside.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: