I’ve seen little quips on Facebook about real moms not making quiche because they don’t have time. I like quiche. I make quiche. And last time I checked, I am a real mom.
For whatever-the-reason-may-be, quiche is a dish that brings up thoughts of middle-aged women eating brunch or a light dinner, but not so much those of a young family sitting down for their evening meal. But I’ve found quiche to be a convenient, nutritious, and frugal food, and one that is a go-to for me if I can’t think of anything else for that night’s meal.
The only thing that takes advance preparation for quiche is the crust, and this is the only thing about the dish that I can think of as being intimidating. The pastry crust has to be made, chilled, rolled out, and baked blind (without filling and therefore filled with some kind of weights to hold it down) before the egg filling goes in. Pie crust can be tricky, and on multiple occasions I’ve forgotten to make it until late in the afternoon.
Then I turn to the frittata, a stovetop egg dish just like quiche, but minus the crust, and popped under the broiler to brown the top. But sometimes I miss that crust, and thus, one night, a grand idea entered this little mind of mine.
Why not combine sliced fried potatoes, which complement eggs so nicely anyhow, with a quiche filling? AHA! A quick solution to the forgotten crust was born.
This super-easy “crust” starts with two medium potatoes, thinly sliced, and layered on the bottom and up the sides of a big cast iron skillet that has been greased with something yummy like butter, lard, or bacon grease. I cover the skillet and cook the potatoes on low heat until they are soft, but not mushy. This takes about 15 minutes.
After the potatoes are soft, I pour in the quiche filling. I’ve stopped measuring things and kind of eyeball it all. I have a pretty large cast iron skillet, so I usually use 8-10 eggs; some sour cream, milk, and shredded cheese; salt and spices; and whatever veggies or optional meat I might have ready to go. I like to sprinkle on some extra cheese, too.
Then into the oven the little treasure goes to bake until done. If the top looks like it needs a little something special, I might broil it for a couple of minutes. You never know just what I might do in the kitchen.
One of my favorite things with this potato crust is that the potato slices that stick out of the filling on the sides of the pan get really browned and crispy. Add some salt… and it’s like a baked potato chip!
Since some of you might like more of a detailed recipe other than my winging-it and eyeballing-it approach, here’s one to try:
Potato Crust Quiche
- 2 large potatoes, thinly sliced
- 2 T. lard, butter, bacon grease, or tallow
- 10 eggs, beaten
- 1/2 c. sour cream
- 1/2 c. whole milk
- 1 c. shredded cheese (pick your favorite)
- 1 t. salt and pepper, each
- 1 t. dried ground
- optional meats: crumbled bacon, sausage, ham or chicken, about 1/2-1 c.
- optional veggies: sautéed onion, peppers, asparagus, broccoli, spinach… let your imagination run wild!
- optional 1/2 c. cheese for topping
- Spread fat around a large cast iron pan to grease it, and layer potato slices evenly around bottom and up the sides of the pan.
- Cook the potatoes over low heat, covered, until they are soft, about 15-20 minutes
- While potatoes cook, mix the filling ingredients together until well combined
- Pour filling over cooked potatoes. Top with additional cheese if using.
- Bake at 400 for about 30-40 minutes. Place under broiler for a couple of minutes if you want a browned top.
- Cut into wedges and enjoy!