Potato Crusted Quiche with Cherry Tomatoes and Tarragon

Photo borrowed from tastykitchen.com
Photo from tastykitchen.com

Serves 6-8

  • 2 cups grated russet potato (no need to peel)
  • 1 cup finely diced onion
  • ¼ cup olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 8 eggs
  • ½ cup milk or alternative
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp fresh chopped tarragon
  • 2 cups packed chopped spinach leaves
  • 3 oz soft chèvre
  • 1 cup cherry tomatoes, halved

Preheat oven to 400°.
In a medium mixing bowl, combine potato, onion, oil, salt and pepper. Press this mixture evenly into the bottom and sides of a 9″ pie plate (hands are best for this!). Bake for 30 minutes. Remove and reduce heat to 350°.

In a small mixing bowl, whisk eggs, milk, salt, pepper and fresh tarragon lightly with a fork. Combine just until the yolks are broken. Spread the spinach over potato crust while it’s still hot. Add the egg mixture and crumble the chèvre on top.

Finally, arrange the tomatoes, open side up, over the very top of the quiche. Bake for one hour or until the centre is firm when you wiggle it. Serve immediately or at room temperature.

From best selling book Hollyhock Garden to Table.