What's for Dinner: Potato-Crusted Quiche
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If you served Easter dinner, bet you've got leftover ham you'd like to do something with other than sandwiches. I suggest quiche.
Fast and flavorful, this gluten-free version trades a white flour-and-butter crust for one made of shredded potatoes. For a little extra oomph, I added leftover cooked asparagus and sauteed shallots and doubled the amount of Swiss. Homemade buttermilk biscuits (not gluten-free) completed the meal, which also would make a terrific breakfast.
- 4 large eggs
- 1 large egg white
- 12/3 cups low-fat milk
- 1/4 teaspoon salt, divided
- 1/8 teaspoon ground black pepper
- 4 ounces ham, cut into 1/4-inch pieces
- 1 1/2 pounds potatoes, peeled and shredded
- 2 green onions, chopped
- 3 tablespoons olive oil, divided
- 2 medium shallots, sliced
- 1/2 pound cooked asparagus spears
- 4 ounces Swiss cheese, shredded
- 2 plum tomatoes, thinly sliced
- Fresh flat-leaf parsley leaves and snipped fresh chives, for garnish
Preheat oven to 375 degrees.
In large bowl, with wire whisk, blend eggs, egg white, milk, 1/8 teaspoon salt and pepper. Stir in ham.
Place potatoes in large fine-mesh sieve. With hands, squeeze out as much liquid as possible. Transfer to large bowl and toss with green onions and remaining 1/8 teaspoon salt.
Heat 1 tablespoon oil in small saute pan over medium-high heat. Add shallots and cook, stirring, until translucent but not brown, about 1 minute. Set aside.
Heat 12-inch well-seasoned plain or enamel-coated cast-iron skillet on medium-high until hot.
Add remaining 2 tablespoons oil and heat until very hot, brushing to evenly coat bottom and side. Add shredded potato mixture; with rubber spatula, quickly spread in a thin even layer over bottom and up side to rim, gently pressing potatoes against pan to form crust. Patch holes by using spatula to spread potatoes over them. Cook 3 to 5 minutes or until browned.
Arrange asparagus spears in spoke-like pattern on bottom of crust. Pour in egg mixture, then sprinkle Swiss cheese evenly over top. Decoratively arrange tomato slices on top.
Bake 15 to 20 minutes or until a knife inserted in center comes out clean. Slip baked quiche under the broiler for 1 to 2 minutes or until top is golden brown. Remove from oven and garnish with parsley and chives. Use thin spatula to release sides of crust from pan, then cut into wedges to serve.
Makes 4 to 6 main dish servings.
-- Adapted from "GoodHousekeeping Easy Gluten-Free! Healthy & Delicious Recipes for Every Meal" (Hearst, April 2012, $14.95)
First Published April 11, 2012 11:36 am