Potato-Crusted Quiche

Potato-Crusted Quiche
Photo by www.foodnetwork.com


  • 1 ½ cups grated fontina or gruyere cheese (about 6 ounces)
  • Pinch of freshly grated nutmeg
  • ¾ cup chopped fresh chives
  • 2 cups half-and-half
  • 3 large eggs plus 3 egg yolks
  • 2 medium russet potatoes, peeled
  • Kosher salt and freshly ground pepper
  • + 1 more ingredients
    • 3 tablespoons extra-virgin olive oil

1. Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line th...

View full recipe at SpringPad


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