Skip the pastry for a change and give your grater a workout with this potato crust quiche technique. If you choose your pan wisely it will do most of the hard browning work for you. Ideally a 10- or 12-inch cast iron skillet is used for its heat retention however any similarly sized pan you have might work as long as it isn’t coated in some manufacturer’s non-stick voodoo. Worst case you end up with an interesting egg hash instead of a well-formed crust.
If you’re avoiding bacon, I’ve had very good meat-free luck substituting briefly grilled asparagus with two tablespoons melted butter for the fat. Going farther with other substitutions is occasionally tested in my own kitchen depending on what’s lurking in the fridge but limited only by imagination since eggs and potatoes cozy up to countless ingredients of opportunity. I’d rather see most any interesting vegetable rather than a chemistry set of fake meat analogues but that’s your call. Mushrooms precooked to reduce moisture? Braised leeks? Roast butternut squash? Fire-tortured sweet peppers? Quiche likes most any filling if you pay attention to moisture content (not too soggy) and don’t over bake the eggs into rubber.
Potato Crust Quiche Method
(Bacon, Onion & Cheese Version Here)
300g bacon, any variety
1 medium yellow or white onion, peeled & diced
7 large eggs from happy chickens
550g peeled & coarsely shredded potato (do not rinse to retain natural starch –
roughly 5 medium-size, high starch white/brown skinned e.g. Russet or Maris Piper)
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground white peppercorn
2-4 tablespoons flour (cornstarch untested but should also work for the gluten obsessed)
230ml cream (18% or higher fat content)
160g shredded melting cheese (e.g. Gruyere, Swiss, etc.)
Preheat oven to 175C (350F).
In a large 10- or 12-inch oven-safe skillet over medium heat fry the bacon until mostly crisp and remove to a cutting board. Drain and reserve most of the rendered fat. Turn off the heat and add the onion to the still-hot pan to sauté briefly in the residual fat, about ninety seconds, then remove to cool. Dice the cooled bacon into roughly 1/2-inch pieces.
In a large mixing bowl add the shredded potato, one egg, two tablespoons of the reserved bacon fat, and 1/4 teaspoon each of the salt and peppercorn then work the mixture with your fingers to fully incorporate all. Add just enough flour to allow the mixture to hold together and again incorporate gently with your fingers to avoid breaking the potato shreds. Longer pieces knit together better for a more consistent crust.
In a separate bowl whisk the remaining six eggs with the remaining salt, pepper, and cream. Add the bacon, onion, and cheese stirring well to combine.
Line the bottom and sides of the skillet with the potato mixture. Smooth to an even layer as much as possible. Return to medium high heat and cook on the stovetop for three minutes before moving to the preheated oven for ten minutes.
Working quickly to retain heat, remove the crust from the oven and pour in the egg mixture. Return to the oven and bake for 20 minutes before testing the center as almost set with a knife inserted coming out nearly clean. Continue checking in 2-3 minute increments as needed being careful not to over bake to a rubbery texture – the bane of most quiche – and err to the side of caution since the heavy pan will retain heat even out of the oven. Cool at least twenty minutes before attempting to slice.
Cut and serve right in the warm bulletproof cast iron or move to a separate board for mere mortal pans. Crème fraîche laced with fresh dill or chives from the garden optional but a recommended match proven after numerous weekend brunch experiments. It’s nearly impossible to reheat quiche without ruining the texture (steam, not microwaves if you must) but you can chill the quiche completely for cold picnic and tapas variations.
– msh v.3.3
