Potato-Crusted Quiche

1. 1

   Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one).

2. 2

   Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets.

3. 3

   Bake until tender and pliable but not brown, 10 to 15 minutes.

4. 4

   Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.

5. 5

   Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese.

6. 6

   Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top.

7. 7

   Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes.

8. 8

   Let cool at least 20 minutes before slicing.

9. 9

   Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.

No additional tips available.