The Inspiration of Urbnspice

I have had so much fun in the past few weeks developing recipes for The Little Potato Company who have been working with Food Bloggers of Canada (FBC) to sponsor an opportunity for its FBC members to develop original recipes utilizing their unique potatoes. These little nugget potatoes were the inspiration for my Potato Crusted Quiche.

In developing these recipes, I had several favourites and this one in particular: Potato Crusted Quiche is just too good not to share with you. It is well worth trying. In addition, this recipe is a gluten-free option.  It is also for those of you who avoid making quiche (or pies and tarts, for that matter) because of the ‘dreaded pie crust dilemma’.  This Potato Crusted Quiche recipe is for you!

POTATO CRUSTED QUICHE

CHEF TALK: I used four shallow 5” diameter crème brulée dishes, which are a very good size and depth for individual quiches. You will see from the photos that I tried this recipe with both Blushing Belle and Something Blue potatoes. The recipe for the custard and garnish can be easily doubled. Using a half pound (227g) of thinly sliced potatoes was just the right amount to make the potato crust for four servings.

Yield:  Makes four to six portions (depending on the size of dish utilized)

POTATO CRUSTED QUICHE

INGREDIENTS:

For “The Potato Crust”

• 1/2 lb. Blushing Belle (approximately 10) or approximately 6 if you are using Something Blue Potatoes, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika (sweet or smoked)
• 1/4 teaspoon dry mustard
• 1/4 teaspoon granulated garlic
• 1 Tablespoon olive oil
• 2 Tablespoon Parmesan Cheese

For the Quiche Custard Filling:

• 2 large eggs
• 1/2 cup heavy cream or 18% cream
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg

For the Quiche Garnish Filling:

• 1/4 cup green onion, thinly sliced
• 1/2 cup shredded cheese (Cheddar, Gruyere or Parmesan)
• 3 slices of bacon, cooked until crispy and chopped

METHOD:

1. Preheat the oven to 400°F (Convection 375°F)

2. Prepare the quiche dishes by spraying with pan spray.

3. Cut a circle of parchment to fit the bottom of the dish and place in the bottom. Place the quiche dishes on a parchment lined tray. Set aside while you prepare the ingredients for the potato crust.

4. Mix the ingredients for the potato crust together in a bowl.

5. Arrange the potatoes in a single layer in the bottom of the quiche dish, overlapping the potatoes as shown in the photograph below in order to create the potato crust.

6. Bake in the preheated oven for 10 minutes (the potato crust will be set but not cooked completely). The edges will just be starting taking on a little colour, as shown below.

7. Remove the baking tray with the quiche dishes from the oven and let them cool slightly.  Turn the oven down to 350°F (Convection 325°F)

8. The quiche garnish filling is next.  Divide the green onion and bacon between the quiche dishes, then, add the shredded cheese last.

CHEF TIP:  When the custard is poured carefully over the garnish, the garnish will float up to the top.

9. Prepare the custard by combining all of the ingredients together in a medium bowl and then whisk.

10. Strain the mixture.

CHEF TIP: Strain the mixture using a fine-meshed strainer over a two cup measure. This step makes the custard as smooth as silk (See LEARNING TIPS below). The measuring cup makes it easier to evenly pour the custard into the side of the quiche dishes. This recipe makes 1 1/2 cups of custard mixture, which will fill the four quiche dishes to the top as shown below.

11. Bake in the preheated oven for 15 to 20 minutes, or until the custard is set and the top of the quiche is starting to turn golden.

12. You can serve the quiche as is, or cool slightly or chill in the refrigerator until needed. When you are ready to serve, remove the quiche from the brulée dish with an offset spatula and onto a luncheon plate. Remove the circle of parchment from the bottom of the quiche. Rewarm the quiche if necessary.

CHEF TIP:  Quiche is excellent at slightly above room temperature.

SERVE: Serve with a salad and enjoy!

STORE:  Refrigerate any leftovers and store for up to three days.

Time for honesty: Do you have the “Dreaded Pie Dough Dilemma”?  I know there are many of you who are reluctant to make a quiche or other types of tarts and pies because of the dreaded pie dough/crust dilemma. As a chef and pastry chef, I love making dough for crusts! There has been a great effort in the Urb’n’Spice kitchen spent perfecting pie and tart dough from wheat flour, gluten-free flour blends, grain free and dairy free options.   There are quite a few pie dough options on Urbnspice and in my books.

I am quite proud of these dough recipes and one thing you should know about me is that I am very particular when it comes to the tart dough – attaining the right texture or tenderness is sometimes very tricky when working with other flour blends.

However, I do understand that most people do not share my love for making tart dough, so this Potato Crusted Quiche recipe is for you!  Give it a try and let me know how you enjoyed it.  I appreciate hearing from you.

You Might Also Enjoy these Urbnspice recipes:

Smashed Potato Pizza

Double Duty Recipes

Playful Purple Gnocchi

Other Sources:

Video:  Why you should always strain an egg custard

From the Little Potato Company:  Fun Facts About Potatoes

From the Little Potato Company:  Potatoes: The Global Superhero

Urb’n’Spice Books: Chocolate Desserts Cookbook Series