- 12-16 oz white potatoes (about 2 large)
- 4 tsp olive oil, divided
- 2 small leeks (about 1.5 cups chopped)
- 1 teaspoon fresh or ½ tsp dried thyme
- 1 cup shredded gruyere, comte, or cheese of choice
- 6 eggs
- ½-2/3 cup milk
- 1 Tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
Preheat the oven to 400. Wash and dry the potatoes. Very thinly slice (about 1/8 of an inch thick) with a knife or a mandolin. Cut a small slice off of one edge of the thin potato slices to create one flat side.
Spray or brush a pie tin with one tsp of oil. Place a single line of potato slices around the edge of the pie plate with the flat sides down.
Then, cover the bottom of the dish with a layer of potatoes. Using the rest of the potato slices, fill in gaps on the bottom and sides.
Brush or spray the raw potato crust lightly with olive oil and sprinkle with salt. Cook for 10 minutes (until the potatoes just start to soften) and then remove from the oven.
While the potato crust cooks, slice and chop the leeks and shred the cheese.
In a large bowl, whisk the eggs and milk until small bubbles form. Add the Dijon, salt, and pepper and whisk again. Add the leeks and cheese and stir well to combine.
Pour into the potato crust and press lightly to even out the leeks and cheese. Cook for 20-25 minutes or until the center of the quiche is set. To check, jiggle the quiche lightly and if the middle wiggles, continue cooking. If the middle is set, it won’t jiggle. If the top browns too much before the eggs are set, cover with tin foil and continue cooking.
from Me and the Moose