Potato Quiche with Potato Crust
A delicious potato-packed quiche with a latke crust and potato-cheese filling
Servings 6
Ingredients
- 4 large yellow gold potatoes
- 1 large yellow onion
- 4 tbsp olive oil
- 9 whole eggs
- 1 tbsp cornstarch
- 3 tsp kosher salt
- 1/2 cup grated parmesan
- 1/2 cup shredded cheddar
- 1/4 cup panko breadcrumbs
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 1/2 cup mozzarella
Instructions
- Peel all 4 potatoes and add to a bowl of cold water to keep from browning.
- Slice 2 potatoes on a mandolin or by hand into 1/8" discs. Keep slices in more cold water.
- Heat 2 tbsp olive oil in a seasoned, nonstick cast iron skillet over medium heat. Chop onions into thin slices.
- Dry your potato slices on kitchen towels. Sauté with chopped onions in the olive oil for 5-10 minutes until translucent and lightly golden brown. Season with 1 tsp salt and pepper to taste.
- Remove potatoes and onion with a slotted spoon and let rest on a plate. Turn off heat to pan.
- Shred the other two peeled potatoes into a clean kitchen towel. Then, wrap the towel into a ball and tightly squeeze all the water out.
- Add dried potatoes to a clean large bowl. Add 1 whole egg, cornstarch, 1 tsp salt, 1/4 cup parmesan, and all the shredded cheddar. Once mixed, add the panko breadcrumbs just until combined.
- Heat your cast iron skillet over medium heat again and add 1 tbsp of olive oil. Then spread your latke mixture over the bottom and halfway up the sides of the pan, evenly.
- Cook over medium-high heat for 5 minutes, until golden brown on the bottom. Loosen the crust with a spatula to check doneness.
- Remove the pan from heat and slide a large spatula under the whole crust. You should be able to gently pick it up and flip it upside down without breaking it. If not, you can slide it out onto a plate and then flip it back into the pan.
- Cook the other side for 5-10 minutes until lightly golden brown. Loosen the bottom gently if it begins to stick and add a little bit more olive oil. Once cooked, remove pan from heat.
- In a large bowl, whisk together the 8 eggs with 1 tsp salt, sour cream, and heavy cream. Then, add your sautéed potatoes and onions and mozzarella, broken up into small pieces.
- Preheat oven to 350°F. Place skillet with crust on the oven rack, then pour egg mixture onto the potato crust. It should mostly fill the pan.
- Carefully place the oven rack back in and close the oven door, cooking for 20 - 25 minutes until the middle of the quiche lightly jiggles when shaken. Let cool to room temperature for 15-20 minutes before serving.
Notes
- Be careful when flipping or sliding your latke crust to not splatter yourself with hot oil.
- If making the swiss chard and scallion mix for garnish, simply sautéed chopped swiss chard and scallions in 2 tbsp olive oil for 4-5 minutes. Add 6 tbsp butter, a pinch of sea salt, and a squeeze of fresh lemon juice (about 1/2 a lemon).