I love quiche because of it’s ability to surprise. If I see a quiche at a party it is always the first thing I gravitate too because 1) it is usually the first thing gone and 2) I want to find out what is inside. I don’t remember many disappointments in the quiche department. I take a bite and think to myself, “oh, that’s creamy” or “I wouldn’t have thought to add bacon to a butternut squash quiche” or “wait a second, are those lentils?” Delightful flavor explosions are cornerstone of a really masterful quiche. This quiche has me happy because it is a roasted potato crust quiche.
So many people are gluten free today or just trying to stay away from flour that I wanted to create something that wouldn’t disappoint the avid quiche aficionado but still not use regular pie crust. The addition of the roasted potato gives this egg dish the taste of a traditional Spanish Tortilla Espanola which is just eggs, potato, onion and olive oil. A quiche, of course comes out creamier than the Tortilla because of the addition of milk and cheese. I have also added roasted broccoli, thyme and garlic for added flavor dimension.
If you follow the steps below, I think you will find this potato crust quiche quite easy to make
Cut enough thin potato slices to single layer cover a quiche dish, pie plate or cast iron pan. I cut the potatoes as I am filling the dish so as to only use what I will need. You can leave a small amount of space between the potatoes. Once you have figured out how many you slices you need to fit in the pan then take them out and add olive oil, salt and pepper. Add back to the dish or skillet and then roast.
While you are roasting the potatoes, roast the broccoli and onions as well. The broccoli takes less time than the potatoes so just pay attention as they both roast in the oven.
Add the roasted broccoli to the egg mixture and whip with a fork or small whisk.
Finally, add egg and broccoli mixture to roasted potato crust. No need to stir at this point as you don’t want to disrupt the placement of the potatoes.
Slice potatoes (about ¼ inch thick). Add a single layer of potatoes to a quiche dish, pie plate or a 10" cast iron skillet. Cover sides of dish and bottom with potatoes, but don't overlap.
Once the dish is covered with the single layer of potatoes, remove the sliced potatoes and place in a bowl. Add 3 Tablespoons olive oil, ¼ tsp. salt and ¼ tsp. pepper. Mix well and re-cover your quiche dish, pie plate or skillet with a single layer of oiled potatoes. Pour on any extra oil. Bake in the oven for 45-50 minutes until roasted.
In the same bowl you used for the potatoes, mix small broccoli florets and onions with 2 Tablespoons olive oil and a sprinkle of salt. Spread broccoli out on a cookie tray and bake in oven for 20 minutes.
Add eggs, milk, cheese, ½ tsp. salt, ½ tsp. pepper, and ½ tsp. thyme and garlic to a bowl. Add broccoli and onion mixture to eggs, once roasted. Whip mixture well with a fork.
Once potatoes are roasted, remove from oven. Turn oven down to 350 F. Add egg mixture to dish with roasted potatoes. Put back in oven and bake for 30-35 minutes or until eggs are set. Remove from oven and serve.