[Experiments in Kitchen #6] Potato Crusted Quiche

Hey guys!

I came back in early December. Well, I enjoyed my time in India. Last few weeks there passed planning for my Brother-in-law‘s wedding. Below are few pictures from the wedding. The middle ones wearing the garlands is the couple.

 

 

 

Hence, my blog took a backseat. And, after returning I got ill. Then somewhat lazy. All of which kept me from creating a post or reading a book and even cooking a fresh recipe. But now I am back and planning to catch up on missed posts. 

My partner was gushing about the quiche he had at one of his work lunches. And I presumed correctly he wished me to prepare one. Since I post the different recipes I try as part of a series “Experiment in Kitchen“. Quiche became my next experiment in kitchen. 

As with other times, I read blogs and watched videos of quiche recipes online. I discovered this “Potato Crusted Quiche” while flipping through the Tasty app. This one sounded promising. Besides, I admire Tasty‘s recipe videos and always wanted to try one. This quiche recipe became the lucky one.

 

What’s a Quiche?

 

I also didn’t know what’s a quiche or even how to pronounce it until a few days back. According to Wikipedia,

Quiche (/ˈkiːʃ/KEESH) is a savoury open tart or flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food.

I don’t think I can explain it better than them.

 

Potato Crusted Quiche

 

From the Wikipedia definition, it is clear that quiche consists of a crust. Now that crust can be a pastry sheet or even a potato or sweet potato or anything. This recipe from Tasty uses potatoes as the crust.

So for the crust I also used potatoes. But I had to change few other ingredients.

 

My Changes

 

The quiche recipe called for bacon. We don’t eat bacon. So I removed it. I didn’t have spring onions and garlic powder. So, removed them from the recipe. Now to compensate the missing ingredients, I included spinach, broccoli, green bell pepper, carrots, and corn.

Another substantial adjustment and my biggest mistake of that day were using the detachable cake pan. Quiche is cooked in a pie dish. Unfortunately, no pie dish in my kitchen. But  I was adamant to make this recipe for breakfast and surprise him. So I considered why not use my detachable cake pan? Afterward, I recognized my mistake. Hence, recommend using the pie dish or non-detachable cake pans for this recipe. We will go into detail on my mistake later.

 

Let’s Begin

 

The initial step is to cut the potatoes into thin slices. I used the knife for this and picked three big potatoes. You could go for alternative techniques. Next, I marinated the potatoes applying olive oil, parmesan, salt and black pepper. I employed my hands to coat the potatoes thoroughly with the marinade.

Then I chop the spinach, tomato, bell pepper, broccoli. Following it with grating carrot and mozzarella cheese. And finally, boiling the corn. I placed corn and water in a bowl in the microwave for 2 minutes. This softens corn.

 

 

 

 

 

 

Then I line the detachable cake pan with these potato slices and placed them in the oven preheated at 400 F/200 C for the next 15 minutes.

 

 

Meanwhile, I prepared the egg batter. Whisking together eggs, milk, tomato, spinach, carrots, broccoli, green bell pepper, mozzarella cheese, 1 tsp of salt, ¼ tsp of black pepper in a bowl.

 

 

Next, I waited for the potatoes to soften. After around ten minutes, I lifted the pan out of the oven. And poured the egg batter over the potatoes slowly. Used a spoon to even the surface and uniformly distribute the vegetables.

Further placed the pan inside the oven. Since I used a detachable pan, the batter leaked out of the boundaries. This was the mistake I pointed towards in the beginning. And I had to lay the pan on a baking plate before putting inside the oven. Now the quiche took 30 minutes to cook properly.

 

 

After 30 minutes, the egg was cooked and the potato slices turned beautiful golden brown on the edges.

 

 

 

 

 

How was it?

 

The end result was amazing. It was so delicious that we finished the whole in breakfast itself. We could taste each veggie, feel the softness of corn, the sourness of tomato, the bitterness of broccoli (reduced by cheese), and the main highlight was the crunch of potato crust. The egg batter was soft and fluffy. Overall it was 100 on 100. I am going to prepare this one again. My husband loved it. His comment, “It’s better than what he had on his work lunch.“

The best part was the aroma of cheese, cooked vegetables, and eggs that filled the entire home. Oh, that increased our appetite. My grandmother used to say, “If it smells good, it tastes better“. I agree with her. 

 

For the next time

 

For the recipe, no changes needed. It is perfect as it is. Just a few more experiments and, 

• Of course, to use the pie pan. I have already bought one after that day.
• Try using sweet potato slices instead of potato slices when I make it next time.

 

PS: You can check out the Tasty recipe if you would like to cook the original one.

 

See you after the next experiment. Till then, share your quiche recipes with me in the comments below. Or what you think of my recipe? Would you try it?

 

Happy Cooking!