2/19/24, 17:52

Potato-Crusted Herb Quiche

By Martha Stewart Test Kitchen | Updated on March 19, 2020

Prep Time: 20 mins

Total Time: 2 hrs 40 mins

Ingredients
1 pound Yukon Gold potatoes (about 5 small), peeled and cut into ⅛-inch slices

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

3 large eggs

¾ cup whole milk

¾ cup heavy cream

¼ cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley

Directions
Step 1
Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss
again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping;
slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet
and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.

Step 2
Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until
well combined. Pour egg mixture into crust, stopping just short of top (do not over^ll). Sprinkle herbs on top.
Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1
hour; serve room temperature or chilled.

Cook's Notes
The Japanese Benriner mandoline slicer (available at jbprince.com) makes quick work of cutting potatoes into thin,
even slices. Use any extra custard to make savory French toast.

Originally appeared: Martha Stewart Living, May 2017

https://www.marthastewart.com/1515827/potato-crusted-herb-quiche?print Page 1 of 2
 2/19/24, 17:52

https://www.marthastewart.com/1515827/potato-crusted-herb-quiche?print Page 2 of 2