Quiche Of The Week Recipe

Prepare and drain potatoes

Preheat oven to 400°F (200°C). Grate peeled russet potatoes and place them in a clean kitchen towel or fine mesh sieve. Squeeze and press firmly to remove as much moisture as possible (about 2–3 minutes). Removing moisture ensures the crust becomes crisp.

Mix crust ingredients

Transfer the drained grated potatoes to a bowl. Add flour, cold butter cubes, salt, pepper, and thyme. Toss to combine, then add the lightly beaten egg and mix until the mixture holds together when pressed. If too wet, add up to 1 more tablespoon flour; if too dry, add a teaspoon of water or another small amount of beaten egg.

Form crust in pan

Generously oil a 9-inch (23 cm) tart pan or oven-safe quiche dish with 1 tablespoon olive oil. Press the potato mixture evenly across the bottom and up the sides of the pan to form a uniform 1/4–1/3-inch thick crust, creating a slight rim. Use the back of a spoon for smoothing and compacting.

Par-bake crust

Bake crust at 400°F (200°C) for 20–25 minutes until the edges are golden and the surface begins to brown. To ensure a crisper base, place the pan on a preheated baking sheet. Remove from oven and reduce oven temperature to 375°F (190°C).

Sauté aromatics and vegetables

While the crust par-bakes, heat 1 tablespoon butter in a skillet over medium heat. Add minced shallot and sauté until translucent, about 2–3 minutes. Add asparagus pieces and cook 2–3 minutes until bright and slightly tender. Add chopped spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly.

Make custard

In a medium bowl, whisk together the eggs, whole milk, and heavy cream until combined. Whisk in salt, black pepper, and grated nutmeg (if using).

Assemble quiche

Scatter the sautéed vegetables evenly into the par-baked potato crust. Sprinkle crumbled goat cheese over the vegetables. Pour the egg and cream custard mixture gently into the crust, filling to about 3/4 full. Tap the pan lightly on the counter to release any air bubbles and to settle the custard.

Bake to set

Bake quiche at 375°F (190°C) for 30–35 minutes, or until the filling is set around the edges but slightly jiggly in the center and a knife inserted near the middle comes out mostly clean. If the crust edges brown too quickly, tent loosely with foil for the last 10–15 minutes.

Rest and serve

Remove quiche from oven and allow to rest 10–15 minutes to finish setting. Run a knife around the edge if needed to loosen, then slice and serve warm with either the house potatoes or side salad.

Roast potatoes

While the quiche bakes, toss halved baby potatoes with 1 tablespoon olive oil, minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spread in a single layer on a baking sheet and roast at 400°F (200°C) for 20–25 minutes until golden and tender, turning once halfway through.

Finish and serve

Remove roasted potatoes from oven and toss with chopped parsley. Serve warm alongside the quiche.

Make dressing

In a small bowl whisk together 1/2 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Toss salad

Place 2 cups mixed salad greens in a bowl, drizzle with dressing and toss gently to coat. Serve immediately alongside the warm quiche.