Quiche

Chef Batty is wild in the kitchen again, this time with a Potato-Crust Quiche. I used a 10” springform cake pan which was nice for the thick potato crust, a 9“ pan would work better with regular pastry, an 8” pan could work (with smaller quantities of ingredients.) Grease the pan sides, it may be non-stick for cakes but this cheesy, starchy amalgam will adhere to almost anything.

Solid food, not for the faint of heart, but soooo delicious. Serves 8

CRUST:

Preheat oven to 400°
Boil 2 1/2 pounds of yellow potatoes until soft (20 minutes)
Mash cooked potatoes with:
        2 Tablespoons butter (add 1 reaspoon salt if using unsalted)
        1 cup shredded cheddar cheese
        1 tablespoon cornstarch
Press into pan, covering sides and bottom, (greased sides and bottom or use paper)
Bake for 25 minutes
Spread egg wash on crust
Bake for 5 minutes (reduce oven to 350°)
Cool for 10 minutes

FILLING:

Fry  1/2 lb chopped bacon, remove from pan leaving grease behind
Fry  1/2 lb chopped leeks (or onion) in bacon fat for 10 minutes (low heat), set aside
Mix  4-5 eggs with:
        1 pint heavy cream
        1/2 teaspoon salt
        1 tablespoon mustard
Herbs to taste (Italian, Herbs de Provence, dill, chives, spinach, etc.)

Add leeks and bacon onto crust in pan
Add 4 oz shredded Gruyére (or other) cheese to crust in pan
Pour filling mixture onto crust in pan
Bake for 30-35 minutes until the center of the top is almost firm
Let sit for 1/2 hour
Enjoy

I was dumbstruck inspired by this video:



Top image: The Weaver