Quiche Lorraine with a Potato Crust

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This variation of the beloved potato-crust quiche brings together the signature components of classic Quiche Lorraine. The dish incorporates eggs, thick-cut bacon, and a blend of Gruyère and Parmesan cheeses, creating a rich and creamy filling. The base is crafted from Yukon Gold potatoes, which form a perfectly baked crust with a golden-brown exterior and a crisp bottom. To enhance the flavor, the skillet is lined with reserved bacon grease, adding a delightful smoky essence. This quiche is enjoyable on its own or can be served alongside a fresh green salad and a mimosa, making it an ideal choice for brunch.

What is Quiche Lorraine?

Originating from the Lorraine region in France, Quiche Lorraine is a savory tart that traditionally includes an egg filling made with lardons, heavy cream, salt, pepper, and occasionally, nutmeg, all enveloped in a shortcrust pastry. Although contemporary interpretations often incorporate cheese, the authentic French recipe does not traditionally feature this ingredient.

What other cheeses can you substitute for Gruyère?

If Gruyère is unavailable, other semi-hard cheeses with mild taste profiles can serve as suitable alternatives. Options like Emmental, Comté, or American Swiss can work well in its place.

Notes from the Food & Wine Test Kitchen

To effectively shape the potato crust, using your hands proves to be the most straightforward method. You may also utilize the bottom of a measuring cup or an offset spatula to press and mold the potatoes into the skillet. For better results, coat the measuring instrument with extra bacon grease or cooking spray to prevent the potatoes from adhering.

Make ahead

Once baked, the quiche can be stored in the refrigerator, covered in plastic wrap, for up to a maximum of three days. It can be served warm or allowed to reach room temperature before serving.

Source
www.foodandwine.com