Oy. I made this so long ago that I had a hard time remembering what I had done with this recipe. The original I had found was a tomato, spinach, mushroom quiche. But as always with my CSA, I clearly needed to use up some type of vegetable, so I turned it to a tomato and leek quiche. Regardless of the filling, the potato crust was what peaked my interest in this recipe. I had already tried out a traditional butter/flour crust, so this was a nice change.
I’m not sure why I never thought to use potatoes for a quiche crust–it’s almost a take on a Spanish tortilla, which I love and have been meaning to try and make at home. I’ll never forget the Spanish tortilla sandwich I had in the Madrid airport on our way home from Portugal. Anyway, while I would enjoy an all potato meal just as much as the next girl, it is nice to mix up the vegetables once in a while. Either way, potato crust is delicious! Try it out the next time you’re sick of your regular quiche crust.
Tomato and Leek Quiche with Potato Crust
adapted from Sing for your Supper
2 medium Russet potatoes, scrubbed and sliced into very thin disks (less than 1/8 inch)
1 1/2 tablespoons olive oil
salt and pepper to taste
3 leeks, chopped, whites and light green only
5 or 6 cherry tomatoes, cut into halves
1/2 cup Parmesan cheese
3/4 cup milk
Preheat oven to 400°F. Overlap the slices of potato in the bottom of a pie plate, overlapping edges. Brush with olive oil, then sprinkle with salt and pepper. Bake in oven for 20 minutes or until potatoes are cooked through and a little crisp. Reduce oven to 375°F.
In a large bowl combine the eggs, cheese, leeks and milk. Whisk until combined then pour into potato crust. Place tomatoes on top, cut side down. Top with additional pepper if desired. Bake for 45 minutes or until knife inserted comes out clean. Let cool for 10 minutes before slicing.