I love quiche, and of course, you can do it crustless for a gluten-free option, but having a crust just makes it look prettier. I really like prettier. And having already successfully used potato slices for ravioli, I wanted to see if it would work as a quiche crust, too. Guess what?—It did!
It tastes great, and looks almost like flower petals around the egg mixture. For this post, I made a spinach quiche and sprinkled it with fried slices of shallots, but use this recipe as a base for whatever type of quiche you want to make.
This is one of those recipes that looks really amazing, but is SO simple to prepare—my favorite kind of recipe. Having friends over for brunch? Make these quiches and a plate of Fancy Pants Grapefruit and you’ll be set. (Don’t forget the pot of coffee!)
Have a great weekend, everyone!
Prep time: 10 min | Cook and serve time: 25-30 min
1 medium potato
4 eggs, beaten
Salt and pepper, to taste
+ ingredients for your favorite quiche
- Preheat oven to 425 degrees F.
- Use the thinnest setting on a mandolin to create potato slices.
- Coat two small ramekins (mine were 4-1/2 inches) with cooking spray.
- Line ramekins with potato slices, starting with the sides. Arrange so that part of each slice sticks above the rims a little, but also folds onto the bottom.
- Fill in the bottoms with a few potato slices.
- Bake potato crusts in preheated oven on the middle rack for 15 minutes.
- Prepare quiche ingredients.
- Remove potato crusts from oven, and reduce temperature to 350 degrees F.
- Pour half of quiche mixture into each potato crust.
- Bake in reduced temperature oven until quiches are cooked through, 20 to 25 minutes. (Test by making a small slice in the middle with a knife.)
- Use a fork to lift each quiche out of the ramekins onto plates.
- Season with salt and pepper and serve.