Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C) and begin to prepare vegetables and potatoes.
Step 2
Peel the
Russet Potatoes (3)
and cut into long slices 1/8-inch thick lengthwise using a meat slicer or mandolin. Add the slices to a bowl of water to avoid browning. When finished, drain from the water and lay on a baking sheet greased with olive oil, avoiding overlapping. If needed, use two baking sheets or do this in two batches.
Step 3
Drizzle
Olive Oil (1 Tbsp)
to glisten the potatoes, then sprinkle one side with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Bake until just tender, about 15 minutes. Set aside until needed.
Step 4
Add the
Asparagus (1 bunch)
and
Button Mushrooms (2 1/4 cups)
to a baking sheet and drizzle with
Olive Oil (2 Tbsp)
. Season with more salt and pepper to taste, then bake for 10 minutes. This par-cooks the vegetables before baking with the quiche and can be done a day in advance. Set aside until needed.
Step 5
Prep the
Leek (1)
by trimming off the white stem-end and the tough green leaves. Remove the outer layer if needed. Cut the leek in half lengthwise, then cut into small slices. Transfer to a bowl of water to remove any grit and dirt. Rinse and dry.
Step 6
Heat the
Butter (2 Tbsp)
in a small saute pan over medium-high heat. Saute the leeks until tender, about 10-12 minutes. Season with salt and pepper to taste and add to a bowl with the roasted vegetables. This can also be done a day in advance.
Step 7
Reduce the oven to 350 degrees F (180 degrees C).
Step 8
Grease a 12-inch round baking pan or cast-iron skillet with olive oil or cooking spray. Start by covering the rim of the pan or skillet with potato slices, leaving 1-inch of potato hanging over the edge. Use the remaining slices to cover the bottom, filling any holes.
Step 9
In a large bowl, mix the
Heavy Cream (1 cup)
and
Eggs (6)
. This will be super thick! Add the
Gruyère Cheese (1 cup)
,
Fresh Parsley (2 Tbsp)
, cooked vegetables, and leeks. Combine. Season with salt, pepper, and
Ground Nutmeg (1 pinch)
.
Step 10
Pour into the potato-lined pan, folding over the extra 1-inch of potato to create the crust. Bake covered for 40 minutes.
Step 11
Uncover and continue to bake for 15-20 minutes, until a knife inserted comes out clean. If desired, broil for a few minutes to brown the potatoes.
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