Quiche Rosti with Crispy Potato Crust

Name: Quiche Rosti with Crispy Potato Crust
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Yield: 8 slices
Cuisine: French
Ingredients: 4 medium russet potatoes (peeled and grated); 2 tablespoons unsalted butter (melted); 1 teaspoon salt; 1/2 teaspoon black pepper; 6 large eggs; 1 1/2 cups heavy cream; 1 cup grated Gruyère cheese; 1 cup cooked bacon (chopped); 1 cup spinach (fresh, chopped); 1 tablespoon fresh thyme (chopped); 1/4 teaspoon nutmeg (ground); 1/2 teaspoon salt; 1/4 teaspoon black pepper

85 min 8 slices Medium

All Recipes

A delightful fusion of quiche and rosti, combining creamy filling with a crispy potato crust.

Prep

30 min

Cook

45 min

Total

85 min

Servings

Difficulty

Medium

Quiche Rosti is a unique twist on the classic quiche, offering a crunchy potato crust in place of the traditional pastry. This dish perfectly balances the creamy richness of quiche with the satisfying crunch of a rosti. Whether you're hosting a brunch or looking for a comforting breakfast option, Quiche Rosti is sure to impress. The combination of roasted potatoes, eggs, cheese, and a hint of herbs creates a harmonious blend of flavours that is both comforting and sophisticated.

Ingredients

Servings

Potato Crust

Quiche Filling

Instructions

Prepare the Potatoes

Preheat the oven to 375°F (190°C). Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.

Pro tip: Ensure potatoes are as dry as possible for a crispy crust.

Make the Potato Crust

In a bowl, mix grated potatoes with melted butter, salt, and pepper. Press into a greased 9-inch (23 cm) pie pan, forming an even crust.

Pro tip: Press firmly to ensure the crust holds together.

Pre-bake the Crust

Bake the potato crust in the preheated oven for 20 minutes until lightly golden.

Pro tip: Check for even browning and adjust oven time if necessary.

Prepare the Filling

In a large bowl, whisk together eggs, cream, cheese, bacon, spinach, thyme, nutmeg, salt, and pepper.

Pro tip: For a lighter option, substitute half the cream with milk.

Fill the Crust

Pour the egg mixture into the pre-baked potato crust, spreading evenly.

Pro tip: Leave a small gap at the top to prevent overflow.

Bake the Quiche

Return to oven and bake for 25 minutes or until the filling is set and the top is golden.

Pro tip: The centre should jiggle slightly; it will firm up as it cools.

Cool and Serve

Remove from oven and let cool for 10 minutes before slicing.

Pro tip: This resting period helps the quiche hold its shape.

💡

Tips & Tricks

<ul><li>Ensure your potatoes are well-drained to avoid a soggy crust.</li><li>Use a mandoline for evenly sliced potatoes.</li><li>Press the potato mixture firmly into the pan to form a uniform crust.</li><li>Let the quiche rest before slicing for cleaner cuts.</li></ul>

Serving Suggestions

Serve Quiche Rosti warm, perhaps with a light salad or a side of fresh fruit to balance the richness. This dish can be made ahead and reheated, making it convenient for busy mornings or a quick lunch. Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.

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