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Potato Crust Quiche with Leeks and Mushrooms

User Rating 5 Star Rating (1 Review)

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Potato Crust Quiche with Leeks and Mushrooms

Potato Quiche

Quiche is a wonderful baked dish based on an egg custard with vegetables and/or meat. The crust is typically pastry but here we're substituting potatoes for a delicious twist. Potatoes and leeks are a classic combination. Mushrooms add a nice earthy flavor.

Recipe courtesy of King Arthur Flour.

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Ingredients:

  • * * * * For the Potato Crust * * * *
  • 1/2 cup grated onion
  • 1 teaspoon salt
  • 1/4 cup unbleached all-purpose flour
  • 1 1/2 pounds potatoes, peeled
  • * * * * For the Filling * * * *
  • 2 tablespoons olive oil
  • 2 1/2 cups (1 large) leek, sliced, washed, and drained
  • 4 cups sliced mushrooms
  • salt and pepper to taste
  • 1 cup grated fontina or Swiss cheese
  • 5 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon Worcestershire sauce

Preparation:

Preheat oven to 450°F. Grease a 9- or 10-inch deep-dish pie pan. Set up a strainer over a bowl.

Grate the onions into the strainer, and drain for 10 minutes, pressing out the extra liquid.

When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour.

Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine.

Pat the mixture into pie pan and up the sides. Bake for 25 minutes to let the steam escape.

After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.

While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid and it cooks away (you don't want the vegetables to be juicy). Season with salt and pepper to taste.

Transfer the vegetables to the baked crust, and sprinkle the cheese evenly on top.

Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the center is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.

User Reviews

Reviews for this section have been closed.

 5 out of 5
This One's a Keeper!, Member fitnessat50

I found this while browsing for a tart or casserole recipe to use up some leeks and cremini mushrooms. What made this one my choice was the potato crust, which avoided the standard unhealthy pie crust. I made a couple of tweaks, adding sauteed onions to the filling and part skim mozzarella as the cheese. I used unpeeled redskin potatoes for the crust, with a little additional flour. I baked the filled tart in a 10-inch glass pie plate for about 35 minutes. The finished tart looked and tasted great. This one's a keeper at our house!

5 out of 5 people found this helpful.

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