During a Whole 30s I did a few years ago, I came up with this potato crust quiche recipe. And then about 6 months ago a friend asked me if I had this recipe up on the food blog. So, this post is for you April. Six months later.
I normally use sweet potatoes for this quiche crust, but you can use regular russet or white potatoes too.
Thinly slice the potato. I normally use a mandolin, but if you’re not comfortable with a mandolin, then just slice them as thin as you can with a knife. Then arrange them in a greased pie pan that you’ll make the quiche in. I then bake the sweet potatoes, similar to par-baking a pie crust. By par-baking the sliced sweet potatoes, they are softened are able to be more easily arranged as a crust.
You can use any quiche filling you want for the potato crust quiche. For this post I made a Mexican quiche filling with pico, chorizo, and mexican cheeses. Sometimes I’ll make an Italian quiche filling with salami, mozzarella, and basil. But, a quiche Lorraine full of bacon and cheese would also be delicious, as well as a ham and cheese or spinach and artichoke quiche.
Now, the egg mixture won’t completely stay inside the sliced potato crust no matter how well they’re arranged and pre-baked. You can see that in the picture above. But, it’s okay. Well grease your pie dish and the egg that escapes the potato barrier won’t stick. You’ll still be able to remove a slice of the quiche as if it had an ordinary pie crust.
If you have extra filling (or just want to double the filling like I did), you can make a frittata. Instead of layering potatoes as a crust, just finely chop them up and mix them into the frittata mixture. You’ll bake it for a similar time as the quiche.
Tex-Mex Potato Crust Quiche
- 1 medium sweet potato
- 1 tsp olive oil
- 4 eggs
- 1/2 cup milk or half and half
- 1/4 cup pico de gallo
- 1/2 lb mexican chorizo
- 1/2 cup chihuahua cheese
- Preheat the oven to 375 degrees.
- Peel and thinly slice the sweet potato on a madolin and arrange them in a greased pie dish (using the olive oil).
- Par-bake the potatoes in the oven for 10-15 minutes until they soften slightly. Carefully press them into a more uniform pie crust shape now that the potatoes are more maleable and warm.
- Meanwhile, cook the chorizo. I used chorizo links and then chopped them up, but you can also use ground chorizo. Cool slightly before adding to the egg mixutre.
- Whisk together the eggs and milk. Mix in the pico, cheese, and chorizo.
- Add the egg mixture to the potato crust and bake for 25 minutes or until the center of the egg mixture is just set (no longer giggly).