Tartine's Potato-Crusted Quiche

13 INGREDIENTS • 13 STEPS • 1HR 20MINS

Tartine's Potato-Crusted Quiche

Recipe

4.5

2 ratings

The potato crust of this quiche is so tasty, so pretty, and, if you own a mandoline, easy to assemble, too.

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Tartine's Potato-Crusted Quiche

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

The potato crust of this quiche is so tasty, so pretty, and, if you own a mandoline, easy to assemble, too.

1HR 20MINS

Total Time

$3.00

Cost Per Serving

Ingredients

Servings

6

us / metric

3 cups

or Other Potatoes

as needed

Extra-Virgin Olive Oil

to taste

to taste

Freshly Ground Black Pepper

5

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Farmhouse Eggs® Large Brown Eggs, divided

3 Tbsp

All-Purpose Flour

1 cup

Crème Fraîche

1 cup

Whole Milk

1 tsp

as needed

Freshly Ground Black Pepper

1/2 cup

Finely Chopped Fresh Chives

2 tsp

Finely Chopped Fresh Thyme

4 Tbsp

Finely Chopped Tarragon

Nutrition Per Serving

VIEW ALL

Calories

275

Fat

18.1 g

Protein

5.2 g

Carbs

22.7 g

Love This Recipe?

Tartine's Potato-Crusted Quiche

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

A mandoline is helpful here. Otherwise, a very sharp knife will suffice.

Cooking InstructionsHide images

step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Thinly slice the Red Potatoes (3 cups) using a mandolin or sharp knife—they should be 1/8-inch thick or thinner.

step 2 Thinly slice the Red Potatoes (3 cups) using a mandolin or sharp knife—they should be 1/8-inch thick or thinner.

step 3

Place them in a large bowl and toss them with Extra-Virgin Olive Oil (as needed) and with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 4

Line the quiche pan with the potatoes, overlapping them as you arrange them. Be sure the layer of potatoes closest to the edge extends above the rim.

step 4 Line the quiche pan with the potatoes, overlapping them as you arrange them. Be sure the layer of potatoes closest to the edge extends above the rim.

step 5

Place the pan on a sheet pan and transfer to the oven. Bake for 20 minutes.

step 5 Place the pan on a sheet pan and transfer to the oven. Bake for 20 minutes.

step 6

Meanwhile, place Farmhouse Eggs® Large Brown Egg (1) and the All-Purpose Flour (3 Tbsp) in a large bowl and whisk until smooth.

step 6 Meanwhile, place Farmhouse Eggs® Large Brown Egg (1) and the All-Purpose Flour (3 Tbsp) in a large bowl and whisk until smooth.

step 7

Whisk in the remaining Farmhouse Eggs® Large Brown Eggs (4) untl blended.

step 7 Whisk in the remaining Farmhouse Eggs® Large Brown Eggs (4) untl blended.

step 8

In a medium bowl, whisk the Crème Fraîche (1 cup) until smooth. Whisk in the Whole Milk (1 cup). Pour the egg mixture through a fine mesh sieve held over the milk mixture.

step 8 In a medium bowl, whisk the Crème Fraîche (1 cup) until smooth. Whisk in the Whole Milk (1 cup). Pour the egg mixture through a fine mesh sieve held over the milk mixture.

step 9

Whisk in the Kosher Salt (1 tsp), Freshly Ground Black Pepper (as needed), Fresh Chives (1/2 cup), Fresh Thyme (2 tsp), and Tarragon (4 Tbsp).

step 10

Pour the egg mixture into the pre-cooked potato crust.

step 10 Pour the egg mixture into the pre-cooked potato crust.

step 11

Reduce the oven temperature to 325 degrees F (160 degrees C) and bake until the filling is just set, about 40 minutes. The center of the quiche should still feel slightly firm, rather than liquidy, when touched.

step 12

Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly.

step 12 Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly.

step 13

It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325 degrees F (160 degrees C) oven for about 15 minutes.

step 13 It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325 degrees F (160 degrees C) oven for about 15 minutes.

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