Using a base layer of thinly sliced potatoes is a surprisingly simple way to make a crustless quiche. It’s a nice detour from traditional pie crust recipes. This quiche has the lightest, creamiest, softest texture and is bursting with spring flavor.
I’ve been dreaming about this quiche ever since I saw Alison’s recipe for asparagus and herb quiche on her blog This Homemade Life. Thank goodness the first batch of the asparagus is finally ready in Michigan! It’s been a long few weeks of waiting.
1/4 cup parmesan cheese + 3 tablespoons
1/4 cup colby jack cheese
1/3 cup milk
1/2 yellow onion, chopped [any onion would work]
1 small green pepper, sliced and chopped
10 to 12 asparagus stalks, sliced in 1 inch pieces [ends trimmed and discarded]
1/2 teaspoon salt + a little for dusting
1/2 teaspoon ground black pepper + a little for sprinkling
1 large russet potato
A few fresh basil and oregano leaves [or 1/2 teaspoon each of dried basil and oregano]
Preheat oven to 350 degrees. Grease the bottom and sides of an 8 to 9 inch pie plate with olive oil. Peel and thinly slice the potato. Make sure your slices are about 1/8 of an inch thick or less. Cover the bottom and sides of the pie plate with potatoes. Sprinkle with 3 tablespoons parmesan cheese. Dust potatoes and cheese with a tiny bit of salt and pepper.
The steps above are what I used to make this quiche last night. If you’re hoping for a little crispier ‘crust’ — you might try these variations: First, sprinkle pie plate generously with parmesan cheese. Cover sides and bottom of pie plate with potatoes. Bake cheese and potatoes for 10 to 15 minutes or until they look a bit crispy and are a little golden brown in places. Then follow the rest of the directions below.
Back to it!
Pour 1 to 2 tablespoons olive oil into a medium sized pan. Sauté onions and set them aside. Sauté green peppers and set them aside. Sauté asparagus for 30 seconds and then carefully pour a splash of water [1/4 cup or less] into the pan and cover it with a lid. Let it cook for 1 minute. This will blanch the asparagus, tenderizing it a bit. Remove the pan from heat and uncover the asparagus so that it won’t continue to cook.
Whisk together 4 eggs, 1/3 cup milk, salt, pepper, chopped fresh herbs [or dried herbs], 1/4 cup colby jack cheese and 1/4 cup parmesan cheese. Slowly stir in onions, green peppers, and asparagus. Carefully pour egg and veggie mixture into the pie plate.
Bake quiche for 45 to 55 minutes — until it’s set. To test the ‘set-ness’ slide the tip of a sharp knife into the center of the quiche to make sure it’s no longer jiggly.
If you prefer meat in your quiches: feel free to add a sprinkle of bacon, ham, sausage, or steak. Other combinations of veggies work well in quiche too. Spinach and fetta cheese. Broccoli. Zucchini. Tomato. You get the idea. That’s what’s great about flexible recipes.