A colorful and gluten-free vegetable and pancetta quiche with a simple crust made of thinly sliced potatoes.
I don't make quiche often. Normally we make Butternut Squash Prosciutto Breakfast Hash.
Actually, this was my first time, if you want to call it a quiche. Instead of the standard butter soaked pastry crust, this quiche layers thin potato slices all along the bottom.
Just like most of us days after Thanksgiving, I not only have a mountain worth of mashed potatoes left, enough to make my Easy Homemade Perogies, but potatoes leftover too. I thought it would be neat to use one of my favorite kitchen tools, a mandoline, and thinly slice potato rings, thus forming a delicious (and gluten free) crust. I had some leftover rosemary that I picked from school and sprinkled that all over the overlapping potato slices. I used the rest of the eggs, 1 zucchini, a handful of cherry tomatoes and salty pancetta that all helped clean out the fridge.
The potato crust that edged out of the tart dish became crispy and addictive. Not to mention, this was pretty healthy...right? There is no flour or butter and if you chose to make it vegetarian, just omit the pancetta. But honestly....why would you?
Method:
1) Begin heating oven to 400 degrees Fahrenheit. Whisk eggs and milk together and season with salt and pepper, set aside.
2) In a non stick skillet, cook pancetta in 1Tb olive oil until fully cooked and brown. When done, remove and reserve in a paper-towel lined bowl.
3) In the same pan, drain any excess oil that accumulated but save about 1Tb worth. Add zucchini, season lightly with salt and pepper and saute for2-3 minutes until zucchini begins to color but don't cook through. It should still be snappy. When done, reserve to separate plate.
4) Using a mandoline on setting #3, carefully slice potatoes on the longer side or use a sharp knife to slice thin slices.
*My tip: be careful when using a mandoline, make sure it is secure and sturdy and when slicing with dominant hand, have hand flat so fingers are not curled under, risking cutting.
5) Using a tart dish , drizzle olive oil and use a paper towel to smear oil all over the bottom and sides. Place potato slices all along the bottom and sides, slightly overlapping and making sure all seams are closed. Sprinkle with rosemary and drizzle with olive oil and bake in oven for 10 minutes.
6) Remove potato crust from oven and lower to 350 degrees. Pour in whisked eggs first and then add sliced zucchini, pancetta and cherry tomatoes. Top with shredded cheese and bake for 30 minutes.
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Vegetable and Pancetta Quiche with Potato Crust
LittleFerraroKitchen.com
Ingredients
- 2 small-medium white potato
- 5 eggs + 1 Tb milk
- 4 oz pancetta chopped
- 1 zucchini sliced thin
- ½ cup cherry tomatoes cut in half
- ½ cup shredded cheese
- 1 Tb fresh rosemary chopped
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Begin heating oven to 400 degrees Fahrenheit. Whisk eggs and milk together and season with salt and pepper, set aside.
- In a non stick skillet, cook pancetta in 1Tb olive oil until fully cooked and brown. When done, remove and reserve in a paper-towel lined bowl.
- In the same pan, drain any excess oil that accumulated but save about 1Tb worth. Add zucchini, season lightly with salt and pepper and saute for2-3 minutes until zucchini begins to color but don't cook through. It should still be snappy. When done, reserve to separate plate.
- Using a mandoline on setting #3, carefully slice potatoes on the longer side or use a sharp knife to slice thin slices.
- *My tip: be careful when using a mandoline, make sure it is secure and sturdy and when slicing with dominant hand, have hand flat so fingers are not curled under, risking cutting.
- Using a tart dish , drizzle olive oil and use a paper towel to smear oil all over the bottom and sides. Place potato slices all along the bottom and sides, slightly overlapping and making sure all seams are closed. Sprinkle with rosemary and drizzle of olive oil and bake in oven for 10 minutes.
- Remove potato crust from oven and lower to 350 degrees. Pour in whisked eggs first and then add sliced zucchini, pancetta and cherry tomatoes. Top with shredded cheese and bake for 30 minutes.
Kathryn Grace says
As a long-time quiche baker who favors a whole wheat pastry and doesn't usually go in for the alternative crusts, I am totally looking forward to trying your potato crust quiche. In fact, I like it so much that I featured it yesterday as Recipe of the Day on my foodie Facebook page. Life slammed in like a blustery storm and I didn't get it shared around as much as I usually do, but I'm making up for that this morning!
Samantha says
Hi Kathryn!! Thanks so much for sharing it and I hope you try it soon! I am a traditionalist as well, but the potato crust came out perfect! Just be careful slicing or using the mandolin! Please let me know how it comes out!
Aggie says
Mmmm this looks delicious!!
sunithi says
Love this Sam ! Especially the idea of the GF crust ! Looks decadent ! Would like too link this recipe to My GF cafe, if its ok with you. Use inlinkz, so will link directly to your post ! I would love to take a bite of this quiche !
Chung-Ah | Damn Delicious says
I don't make quiches often either but that has to change with this recipe here!