Potato Crust Quiche
Golden shredded potatoes form a crispy, restaurant-worthy crust that cradles silky eggs perfumed with fresh tarragon and earthy spinach. This elegant twist on classic quiche transforms humble ingredients into something special enough for weekend brunch or a light dinner with friends.
- Time: 50 min
- Servings: 6
Source: bonicellicookingclub.com
Ingredients
- medium russet potatoes
- tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper -- to taste
- pound fresh baby spinach
- large eggs
- half-and-half
- tablespoon finely minced tarragon
- grated nutmeg
- teaspoon Kosher salt
- freshly ground black pepper -- to taste
- GruyËre or fontina