I really love to take classic recipes and put my own little spin on them. The other day, I decided to make a classic Quiche Lorraine but instead of the traditional pastry crust, I decided to do something different - a crust made from cooked potatoes. The end result was sort of a cross between a quiche and a frittata - I guess you could call it a quiche-tata. Whatever you want to call it, it was downright delicious.
Bacon and Gruyere Quiche with a Potato Crust
4 medium to large red skin potatoes, peel after cooking
2 Tbsp. melted butter
salt and pepper
Cook potatoes in simmering salted water until tender. Let cool completely before shredding with a box grater. Mix with melted butter. Season with salt and pepper. Press into well greased 9" tart pan with removable bottom. Bake in preheated oven 400 F oven for 25 minutes. Let cool.
4 strips bacon, cut into lardons
1 small yellow onion. diced
1/2 cup half and half
1 Tbsp cornstarch
1 tsp. chopped fresh thyme
1/2 tsp dry mustard
1 1/2 cups grated Gruyere cheese
salt and pepper
In a skillet, cook bacon until crispy. Remove and add onion to pan. Cook until onion is softened. Whisk together all filling ingredients.( Mix the cornstarch with a little cream until there are no lumps and then add to the other ingredients). Pour into cooled crust. Place on a baking sheet. Bake in preheated 350 F oven for 35 minutes or until set. Let cool for 10 -15 minutes before serving. This would be a great brunch dish or for people who are on a gluten- free diet.
Tags: Brunch, Gluten-Free, Potatoes, Eggs