Tartine's Quiche, Potato Crusted
Ingredients
The crust
-
1
pound
red-skinned potatoes
-
to taste
extra-virgin olive oil
-
to taste
kosher salt
-
to taste
pepper
The custard
-
5
large
eggs
-
3
tablespoons
all-purpose flour
-
1
cup
crème fraîche
-
1
cup
whole milk
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
½
cup
chives
-
2
teaspoons
fresh thyme
-
¼
cup
fresh tarragon
Instructions
- Preheat the oven to 350°F.
- Thinly slice the potatoes and toss them with olive oil, salt, and pepper.
- Line a quiche pan with the potato slices, overlapping them, and bake for 20 minutes.
- In a bowl, whisk together 1 egg and flour until smooth, then whisk in the remaining 4 eggs.
- In another bowl, whisk the crème fraîche until smooth, then whisk in the milk.
- Strain the egg mixture into the milk mixture and add salt, pepper, and herbs.
- Pour the egg mixture into the par-cooked potato crust.
- Reduce the oven temperature to 325°F and bake until the filling is just set, about 40 minutes.
- Let cool for 20 minutes before slicing.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
10g
Sodium
400mg
Cholesterol
200mg
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