By: Joanne Paradis REALTOR®

Potato Crusted Quiche

Ingredients:

• 7-8 large yellow potatoes
• 6 eggs
• 1/4 cup ricotta or 1/2 cup heavy cream
• Extra fillings (use what you have!): green onion, dill, chives, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper.
• Melted butter or cooking spray, to grease the pan

Instructions:

1. Place the potatoes in a large pot and fill it with water until it’s about 1 inch above the potatoes. Bring to a boil and cook until the potatoes are fork-tender, about 8-10 minutes. Pro tip: Poke a few holes in the potatoes with a fork before boiling to speed up the process.
2. Preheat your oven to 425°F. Grease a springform pan and line the bottom with parchment paper for easy removal later.
3. Transfer the boiled potatoes to the prepared pan. Using a fork or potato masher, smash the potatoes into an even layer, pressing them up the sides to create a crust. Bake for 15 minutes until the edges start to crisp up.
4. While the crust is baking, whisk together the eggs, ricotta (or heavy cream), and your choice of extra fillings. Season generously with garlic powder, onion powder, salt, and pepper. Add any fresh herbs or vegetables you’re using.
5. Remove the pan from the oven and reduce the temperature to 400°F. Pour the egg mixture into the potato crust, spreading it out evenly.
6. Return the pan to the oven and bake for 25 minutes, or until the eggs are fully set and the top is golden. Remove from the oven and let the quiche cool slightly before slicing.