Tuesday, 7 June 2016

Potato crust quiche with lardons, creme fraiche & marjoram

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Potato crust quiche with lardons, creme fraiche & marjoram

A homage to the classic French recipe -  quiche Lorraine - a delicious combination of bacon lardons, creme fraiche and eggs in a crisp pastry case. Popular in boulangeries as a quick snack and lunch dish both across France and The Channel too. A simple combination of ingredients that creates a dish much greater than the sum of its parts. 

In my version of the recipe I swap the pastry case for a crunchy grated potato crust. A tasty, lower fat, gluten and wheat free alternative to the usual recipe. 

Serve with a crisp green salad. 


Potato crust quiche with lardons, creme fraiche & marjoram

recipe author: Ema at De Tout Coeur Limousin 
serves 4-6
preparation time: less than 30 minutes 
cooking time: 45-50 minutes

ingredients 
for the potato quiche crust/base: 
600g grated floury potatoes 
1 egg 
1 tbsp butter/oil 
salt & pepper 

for the quiche filling
250g bacon lardons/chopped bacon
3 eggs
150g creme fraiche
50g grated mature hard cheese (e.g. Cheddar, gruyere, Comté) 
1 handful chopped fresh marjoram 
1/2 tsp grated nutmeg 
black pepper 

method 
preheat the oven to 200C/gas 6 

squeeze out the excess liquid from the grated potatoes then mix with 1 beaten egg, salt and pepper

grease an 8 inch/20cm quiche dish or deep baking pan with butter/oil then spread out the grated potato on the base, pressing up the sides of the dish

bake the potato base for 25 minutes until the potatoes are softened and starting to go golden

prepare the quiche filling by frying the bacon lardons until starting to go crispy. Beat the remaining eggs with the creme fraiche, marjoram, grated cheese, grated nutmeg and black pepper. Pour into the part cooked potato base and bake for a further 20 minutes or until the filling is just set

remove from the oven and serve hot or cold. 


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potato crust quiche with bacon lardons, creme fraiche & marjoram
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15 comments:

  1. This looks and sounds wonderful - Pinning :)

    ReplyDelete
    Replies
    1. thanks so much Sarah - hope you enjoy it - let me know when you give it a go...

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  2. this looks and sounds absolutely delicious! thanks for sharing! #tastytuesday

    ReplyDelete
    Replies
    1. thanks so much - hope you give it a go

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  3. Love the idea of the crunchy potato crust. Mmm!!

    ReplyDelete
    Replies
    1. can't go too far wrong with crunchy potato, egg and cheese :)

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  4. That looks so delicious and creamy x

    ReplyDelete
    Replies
    1. thanks so much - it worked really well - will try it out again soon with different ingredients :)

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  5. This quiche looks incredible, Ema! I've used potato crusts for quiches before and really enjoyed them. :-) What do you mean by "floury potatoes"? Are there potatoes that you consider more "floury" in texture than others? Since the recipe is labeled gluten free, I wasn't sure what you meant.

    Thanks,
    Shirley

    ReplyDelete
    Replies
    1. thanks so much. By floury potatoes I just mean ones that aren't waxy. Ones you would normally use for mash or chips (e.g. Desiree, Estima, King Edward and Maris Piper.)

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    2. Thanks, Ema! I'm not familiar with those particular types of potatoes, but I get your meaning on waxy versus floury now.

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    3. no worries - you are very welcome :)

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  6. Now this is the only way I make my quiches - sometimes adding spinach and other herbs from the garden and also field mushrooms. The base is the star!

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