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Potato-Crusted Herb Quiche

Recipe photo courtesy of Ryan Liebe

Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this company-worthy quiche.

Source: Martha Stewart Living, May 2017
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

The Japanese Benriner mandoline slicer (available at jbprince.com) makes quick work of cutting potatoes into thin, even slices. Use any extra custard to make savory French toast.

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  • jmforrest01
    2 JUN, 2018
    Love it! I have made it twice now. I too added cheese but used Gruyere. I used fresh herbs from my garden - chives, tarragon and Italian parsley. It is awesome!
    Reply
  • MS10153374
    25 JUN, 2017
    I made this for brunch but added cheese as I like cheese in my quiche. Otherwise, it would just be an herb egg custard I believe. Was the cheese left out accidentally? The potato crust was great and the filling had a great smooth texture. I added 4 oz. of goat cheese and 4 oz of Havarti (as that's what I had in the fridge).
    Reply

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