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A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« Cooking Finds on Cape Cod | Main | Bonnie Slotnick Cookbooks »
The egg board likes to say that eggs are the perfect food, but I think quiche has them beat. Filled with protein, vegetables, and a few carbs, it's everything you need all wrapped up in an impressive package. So why don't we make them more often? Probably the crust. No one wants to spend the time making a crust from scratch, and store-bought crusts are not known for their taste and texture. So what's a rushed cook to do? Boil a potato, of course.
A few slices of boiled potato make a wonderful, fast crust that makes quiche-making a breeze. Just cut a soft potato in thin rounds, lie them in the bottom of a pan, smush them a little with a spoon to fill in the gaps, and pour the filling on top. What could be better than that? Well, maybe the fact that it allows you to make a kosher for Passover quiche.
We made a leek and brie quiche this weekend, with a very simple spur-of-the-moment recipe:
Leek and Brie Quiche with Potato Crust
3-4 potatoes
3 leeks (white and light-green parts only) rinsed, halved lengthwise and cut in 1/2 to 3/4 inch slices
Most of a wedge of brie, cut in small pieces (about 5/6th)
6 eggs
1 tablespoon butter
1. Clean potatoes and boil until fork goes all the way through.
2. Sautée leeks until whites turn translucent, about 6 minutes.
3. Slice potatoes (about 1/2 inch) and line bottom of 8"x8" baking pan with them. Smush potatoes with spoon to even out and fill in gaps.
4. Beat eggs in medium bowl and mix in brie and leeks.
5. Pour filling into pan and bake at 350 degrees until center is cooked 30-40 minutes (the center will rise slightly when done).
6. Serve with salad of mesclun and red wine vinaigrette.
Posted by georgia to Kitchen and Cooking , Tips on April 18, 2006 10:20 PM | permalink | Email this post
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I'm very fond of a shredded potato "crust" for my quiches/savory tarts. It's not necessarily simple, but it's no worse than pie crust in my mind.
Rather than boiling the potatoes, I parbake the crust before filling with the egg mixture.
I put a photo of mine here:
http://blog.jagaimo.com/archive/2006/02/02/2180.aspx
Posted by: Jason Truesdell ![[TypeKey Profile Page]](http://notadomesticdiva.com/nav-commenters.gif)
at April 19, 2006 03:02 AM
Sounds like a very nice change from a pastry base. Does it cut well? Do the potatoes become crisp?
Posted by: Debbie at May 22, 2006 10:23 PM
It cuts great - but it doesn't get crisp. It stays soft and absorbs some of the liquid, which goes really well with the filling.
Posted by: Georgia at May 23, 2006 11:05 AM
Indeed - this works fantastic. I do it with sweet potatoes and I've noticed that no precooking of the potatoes is necessary! Just don't slice 'em too thick.
Posted by: Lea at June 2, 2007 07:22 PM
