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RECIPE
12 INGREDIENTS13 STEPS1HR 20MIN

Tartine's Potato-Crusted Quiche

4.5
2 Ratings
Tartine's Potato-Crusted Quiche Recipe | SideChef
Tartine's Potato-Crusted Quiche Recipe | SideChef

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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.
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The potato crust of this quiche is so tasty, so pretty, and, if you own a mandoline, easy to assemble, too.
1HR 20MIN
Total Time
1HR 15MIN
Active Time

Alexandra's Kitchen

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

Ingredients

US / METRIC
Servings:
6
Serves 6
3 cups
or Other Potatoes
to taste
Extra-Virgin Olive Oil
to taste
Kosher Salt and Freshly Ground Black Pepper
5
Large Eggs , divided
1 cup
Crème Fraîche
1 cup
Whole Milk
1/2 tsp
Freshly Ground Black Pepper
1/2 cup
Finely Chopped  Fresh Chives
1/2 Tbsp
Finely Chopped  Fresh Thyme
1/4 cup
Finely Chopped  Tarragon
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Nutrition Per Serving

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CALORIES
341
FAT
22.9 g
PROTEIN
10.9 g
CARBS
22.5 g

Author's Notes

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

Cooking Instructions

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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 3
Place them in a large bowl and toss them with Extra-Virgin Olive Oil (to taste) and with Kosher Salt 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 5
Place the pan on a sheet pan and transfer to the oven. Bake for 20 minutes.
Step 6
Meanwhile, place Large Egg (1) and the All-Purpose Flour (3 Tbsp) in a large bowl and whisk until smooth.
Step 7
Whisk in the remaining Large 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 9
Whisk in the Kosher Salt (1 tsp) , Freshly Ground Black Pepper (1/2 tsp) , Fresh Chives (1/2 cup) , Fresh Thyme (1/2 Tbsp) , and Tarragon (1/4 cup) .
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 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.
SAVE

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Nutrition Per Serving
Calories
341
% Daily Value*
Fat
22.9 g
29%
Saturated Fat
12.8 g
64%
Trans Fat
0.0 g
--
Cholesterol
240.1 mg
80%
Carbohydrates
22.5 g
8%
Fiber
1.8 g
6%
Sugars
7.6 g
--
Protein
10.9 g
22%
Sodium
560.2 mg
24%
Vitamin D
--
--
Calcium
124.4 mg
10%
Iron
2.1 mg
12%
Potassium
468.0 mg
10%
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