Farmers Market Quiche with Crispy Potato Crust ♥
A great quiche that's packed with bits of a variety of fresh summer vegetables, whatever's on hand. The eggs are sweetened with fresh corn, the quiche's crust is thin layers of potato, really good and crispy like good hashed browns. For Weight Watchers, the potato crust adds just 1 point to the quiche, versus 4 or 5 points for a typical pie crust.
Okay, okay, I get it, I finally get it! It really does take extra diligence to manage the constant arrival of new vegetables from a CSA. Week in, week out, it gets hard to keep up. At the end of the week, with another box due too soon, you don't want to still have last week's vegetables hanging around. So this summer I'm extra-keen on recipes that use up bits and pieces of vegetables since often, there's not enough of any one vegetable in each week's delivery to really "cook" on its own, just a small bag of green beans here, a smaller bag of broccoli there.
My master recipe for Homemade Vegetable Soup is a godsend, so is Summer Vegetable Stew and Finnish Summer Soup. But I'm looking for other recipes too, everyday healthy recipes. Like quiche!
"Like quiche, Alanna?" I imagine you questioning. "When did quiche get fast and healthy?" And you are exactly right, a traditional pastry crust adds a time element and calorie addition that makes quiche too time-consuming and too rich for every day. This Crustless Quiche is excellent, but y'know, some times you miss having a quiche crust!
Enter the potato crust. It's healthy – and uses the potatoes which have been in the last two CSA deliveries!
I used a mandoline to cut thin-thin slices. But here's the thing. The potatoes taste really good, the edges are slightly crispy, like really good crispy hashed browns. And for Weight Watchers, the potato crust itself is just one Weight Watchers point compared to 4 or 5 points for a standard crust.
Plus the "liquid" in this quiche is unusual too, a mixture of milk and fresh sweet corn. It was quite lovely, slightly sweet, and my book-club taste testers all remarked on it.
So here's your everyday, healthy quiche. It's packed with vegetables, its crust is unusual and crispy. It's gonna be a great summer, I can tell.
RECIPE for FARMERS MARKET QUICHE with CRISPY POTATO CRUST
Hands-on time: 30 - 45 minutes
Time to table: 2 hours
Serves 8 (see ALANNA's TIPS)
Time to table: 2 hours
Serves 8 (see ALANNA's TIPS)
CRUST
2 - 3 medium potatoes, skins on, scrubbed well
1 tablespoon olive oil
FILLING
About 8 cups uncooked vegetables, to yield about 6 cups cooked vegetables (see TIPS)
LIQUID
4 ears corn, kernels scraped from cobs and "milked" (How to Cut Corn Off the Cob, Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn 'Milk')
1 cup milk (see TIPS)
4 large eggs
1 teaspoon kosher salt
Pepper to taste
ASSEMBLY
1 cup grated cheese, mozzarella, Gruyere, etc.
1 long, thin red pepper, cut into rings
Preheat the oven to 375F. Lightly oil a deep-dish pie plate. (To keep things moving, you may want to start cooking the Filling before starting the crust.)
CRUST With a mandoline (see TIPS), slice potatoes quite thin and easily bendable, although not so much as to be translucent. Starting along the top edge, arrange potato slices in a single layer, overlapping a little, until the pie plate is completely covered. With a pastry brush, brush oil onto the slices. Repeat with a second layer and perhaps (see TIPS) a third layer, brushing each with oil. Bake for 15 minutes.
FILLING Saute the vegetables, be sure to salt to taste. (Can be made ahead of time, cover and refrigerate.)
LIQUID In a blender, blend corn kernels and milk for just a couple of seconds. With a slotted spoon, lift corn out of the blender into a bowl. (Why? I suggest lifting out the corn flesh, leaving the milk behind, so the corn will give texture to the quiche. If you'd prefer something smoother, just blend the corn, milk, eggs and seasoning together all at once.) Add eggs, salt and pepper to the remaining milk, blend until smooth. (Can be mixed ahead of time, cover and refrigerate.)
ASSEMBLY After par-baking the potato crust, arrange about half the cheese on the bottom. Arrange the Filling vegetables evenly in the crust. Give the Liquid a quick stir to re-distribute the corn, then pour over the top, pressing if needed to distribute throughout. Top with red pepper rings and remaining cheese.
BAKE Bake for 45 minutes or until a knife inserted into the center comes out clean. Let rest for 15 - 20 minutes before serving. Cut into slices and serve.
ALANNA's TIPS & KITCHEN NOTES






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© Copyright Kitchen Parade 2012
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2012
Oooo... Love this! Always trying to use up those CSA veggies.
ReplyDeleteLooks like a great recipe - can you use canned niblets instead of fresh corn?
ReplyDeleteHi Adrienne, Yes you could use canned corn but I do think you'll miss both the "milk" and the "sweetness" of fresh corn. It's worth the effort to shuck a few ears!
ReplyDelete"LIQUID In a blender, blend corn kernels and milk for just a couple of seconds. With a slotted spoon, lift corn out of the blender into a bowl. Add eggs, salt and pepper, blend until smooth."
ReplyDeleteI'm sorry.... do I add the eggs, etc., to the corn I've taken out of the blender and put into a bowl - or do I add the eggs, etc., to the milk mixture left in the blender?
Hi Anonymous, No need to apologize, I didn't explain the unusual technique, leaving it open for question, for sure. Here's how I've modified the recipe, does this help you?
ReplyDelete"LIQUID In a blender, blend corn kernels and milk for just a couple of seconds. With a slotted spoon, lift corn out of the blender into a bowl. (Why? I suggest lifting out the corn flesh, leaving the milk behind, so the corn will give texture to the quiche. If you'd prefer something smoother, just blend the corn, milk, eggs and seasoning together all at once.) Add eggs, salt and pepper to the remaining milk, blend until smooth. (Can be mixed ahead of time, cover and refrigerate.)"
I like your idea of a potato crust for quiche. I have done the same for pizza, and it' really good! Now, I'm just have to decide which non-dairy milk I want to use. I think this recipe would be great for a lazy Sunday....
ReplyDeleteLoved the corn in this quiche! For the filling veggies, I used: 2 c onion, 2 c leeks, 3 c mushrooms, 1 c bell pepper. I used russet potatoes for the crust.
ReplyDeleteLoved the corn in this quiche! For the filling veggies, I used: 2 c onion, 2 c leeks, 3 c mushrooms, 1 c bell pepper. I used one russet potatoes for the crust. My pie dish is just barely big enough, so I also reduce the milk to 1/2 c and reduce the corn to just 2 ears.
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ReplyDeleteThanks for sharing this. I love your blog and have been reading it for years, but this is my first time posting a comment. I made a variation of this recipe and posted it on my blog. I loved the idea of the potato crust. http://www.nomappetit.com/?p=82
ReplyDeleteThis recipe is a knockout!
ReplyDeleteChristina, Kelli & Rachel ~ Yeah, so glad you like this recipe too!!
ReplyDelete