The Beloved Potato Crust Quiche: A Wholesome Delight

There’s something incredibly comforting about a quiche, a dish that feels both elegant enough for a brunch gathering and satisfying enough for a weeknight meal. This particular rendition, adapted from the brilliant mind of Dr. Andrew Weil, holds a special place in my culinary repertoire. I first stumbled upon it years ago, drawn in by the promise of a wholesome, flavor-packed meal without relying on traditional, often less nutritious, pie crusts. The clever use of thinly sliced potatoes as a base was revolutionary to me, offering a delightful textural contrast and a subtle earthy sweetness that perfectly complements the savory filling. It’s a dish that has graced my table countless times, always met with smiles and requests for the recipe.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

For the Potato Crust:

• 3 small red potatoes, washed and very thinly sliced (about 1/8-inch thick)

For the Filling:

• 2 cups broccoli florets, chopped
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 5 medium mushrooms, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/8 teaspoon red chili pepper flakes (optional, for a touch of heat)
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup Swiss cheese, shredded
• 1/4 cup milk (any kind will work, whole milk adds richness)
• 1/2 cup sour cream
• 6 large eggs
• 1 medium tomato, sliced
• 3 tablespoons Parmesan cheese, grated

Equipment Needed

• 9-inch pie pan
• Medium saucepan
• Large skillet
• Large mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Measuring cups and spoons

Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the optimal temperature when your quiche is ready for baking.

2. Blanch the Broccoli: Bring a medium-sized pot of water to a rolling boil. Carefully add the chopped broccoli florets and cook for just 2 minutes. This brief blanching ensures the broccoli is tender-crisp and vibrant green. Drain the broccoli immediately and set it aside to cool slightly.

3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium-low heat. Add the chopped onion and minced garlic. Sauté gently until the onions become transparent and fragrant, which should take approximately ten minutes. It’s important to cook these slowly to release their full flavor without browning.

4. Add Vegetables and Seasonings: Introduce the sliced mushrooms to the skillet. Continue to cook for another five minutes, allowing the mushrooms to soften and release their moisture. Now, stir in the dried basil, dried parsley, red chili pepper flakes (if using), nutmeg, salt, and black pepper. Cook for an additional five minutes, stirring occasionally, to allow the herbs and spices to bloom and meld with the vegetables. Once fragrant, remove the skillet from the heat.

5. Prepare the Potato Crust: Lightly grease the bottom and sides of your 9-inch pie pan. Carefully arrange the very thinly sliced red potatoes to line the bottom of the pan, overlapping them slightly. This overlapping creates a cohesive and flavorful crust.

6. Whisk the Custard Base: In a large mixing bowl, whisk together the shredded Swiss cheese, milk, sour cream, and eggs until thoroughly combined and smooth. This forms the rich, creamy base of your quiche.

7. Combine Filling Ingredients: Gently mix the sautéed vegetable mixture and the blanched broccoli florets into the egg and cheese mixture. Ensure everything is evenly distributed.

8. Assemble the Quiche: Pour the prepared filling evenly into the potato-lined pie pan.

9. Add Toppings: Artfully arrange the sliced tomato slices on top of the quiche filling. Then, sprinkle the grated Parmesan cheese over the tomatoes and filling.

10. Bake the Quiche: Place the pie pan in the preheated oven and bake for 1 hour. To prevent the top from browning too quickly, cover the quiche loosely with aluminum foil after 45 minutes.

11. Check for Doneness: A completely baked quiche should be very firm to the touch and the center should not jiggle. You can also insert a knife into the center; it should come out clean.

12. Cool and Serve: Once baked, remove the quiche from the oven and let it cool for 15 minutes on a wire rack before slicing and serving. This resting period allows the quiche to set properly, making it easier to cut and serve neat portions.

Expert Tips & Tricks

• Potato Slicing is Key: For the most successful potato crust, aim for slices that are uniformly thin, around 1/8-inch. A mandoline slicer can be your best friend here, ensuring consistent thickness and easy handling. If you don’t have one, use your sharpest knife and take your time.
• Drain Those Vegetables: Before adding the sautéed vegetables to the egg mixture, ensure any excess liquid from the mushrooms has evaporated. This prevents a watery quiche.
• Don’t Overcook the Broccoli: The 2-minute blanch is crucial. You want the broccoli to be slightly tender, not mushy. It will continue to cook in the oven.
• Cheese Variations: While Swiss cheese is delightful, feel free to experiment with other melting cheeses like Gruyère, sharp cheddar, or Monterey Jack for different flavor profiles.
• Herb Power: Fresh herbs can be substituted for dried. If using fresh, double the amount (2 teaspoons each of basil and parsley) and add them towards the end of the sautéing process for maximum flavor.

Serving & Storage Suggestions

This Potato Crust Quiche is wonderfully versatile and can be served warm or at room temperature. It’s perfect for a leisurely brunch, accompanied by a crisp green salad with a light vinaigrette. For a more substantial meal, consider serving it alongside roasted asparagus or a side of crusty bread.

Storage: Leftover quiche can be stored, tightly covered, in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.

Reheating: To reheat, place a slice on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. You can also gently reheat individual slices in a microwave, though the crust might lose some of its crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	215.8 kcal	–
Calories from Fat	–	–
Total Fat	13.1 g	20%
Saturated Fat	5.3 g	26%
Cholesterol	173.9 mg	57%
Sodium	261.9 mg	10%
Total Carbohydrate	15 g	4%
Dietary Fiber	1.6 g	6%
Sugars	2 g	7%
Protein	10.3 g	20%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetable Powerhouse: Feel free to swap out the broccoli for other vegetables like spinach (wilted and squeezed dry), bell peppers (sautéed), asparagus (blanched), or kale.
• Meat Lover’s Dream: For a non-vegetarian option, sautéed cooked bacon, ham, or chicken can be added to the filling.
• Cheesy Delights: Experiment with different cheese combinations! A blend of cheddar and Gruyère offers a nutty depth, while a touch of goat cheese can add a tangy twist.
• Spice It Up: If you enjoy a bit more heat, increase the red chili pepper flakes or add a pinch of cayenne pepper to the sautéed vegetables.

FAQs

Q: Can I make the potato crust ahead of time?
A: While you can slice the potatoes ahead of time and store them in water to prevent browning, it’s best to assemble the potato crust just before adding the filling to prevent it from becoming soggy.

Q: Why is my quiche watery?
A: A watery quiche is often due to excess moisture from vegetables not being properly drained or from overcooking the filling. Ensure all vegetables are well-drained before adding them to the egg mixture.

Q: How do I know if the quiche is fully baked?
A: The quiche should be set and firm in the center. A gentle shake of the pan should show minimal jiggling. You can also insert a knife near the center; it should come out clean.

Q: Can I use sweet potatoes instead of red potatoes for the crust?
A: Yes, sweet potatoes can be used, but they will impart a sweeter flavor and a slightly different texture to the crust. Ensure they are sliced very thinly.

Q: Is this quiche gluten-free?
A: Yes, this quiche recipe is naturally gluten-free as it uses a potato crust instead of a traditional flour-based one.

Final Thoughts

This Potato Crust Quiche is a testament to the power of simple, wholesome ingredients transformed into something truly spectacular. It’s a dish that celebrates flavor, texture, and a touch of culinary innovation. I encourage you to gather your ingredients, embrace the process, and experience the delight of this unique quiche. Serve it with confidence, knowing you’re offering a meal that is as nourishing as it is delicious. It pairs beautifully with a crisp Sauvignon Blanc or a light, refreshing iced tea. Enjoy every bite!