Description
A hearty and comforting Potato Crust Quiche featuring a crispy baby potato base filled with a creamy mixture of eggs, double cream, soured cream, smoky bacon lardons, fresh spring onions, and mozzarella cheese. This quiche is perfect for a satisfying brunch or light dinner, balancing rich flavors and a unique potato crust.
Ingredients
Scale
Potato Crust
- 500g baby potatoes
- Neutral-tasting oil (such as vegetable), for greasing the tin
Quiche Filling
- 4 eggs, beaten
- 150g soured cream
- 150ml double cream
- 1 tbsp American-style mustard
- Handful of chives, chopped
- 3 spring onions, sliced
- 200g smoked bacon lardons, cooked until crispy
- 75g grated mozzarella
Instructions
- Prepare the Potatoes: Halve the baby potatoes and place them in a pan of cold water. Season the water generously with salt. Bring to a boil and cook for 20 minutes until the potatoes are tender when pierced with a knife. Drain well in a colander.
- Form the Potato Crust: Preheat the oven to 200°C (180°C fan)/Gas Mark 6. Lightly oil a 23cm springform cake tin with neutral oil. Add the drained potatoes to the tin and use the bottom of a mug or a smaller clean tin to press the potatoes evenly across the base and up the sides, creating a uniform crust layer.
- Make the Filling Mixture: In a jug, whisk together the beaten eggs, soured cream, double cream, American-style mustard, most of the chopped chives, sliced spring onions, cooked crispy bacon lardons, and a pinch of salt and pepper until well combined.
- Assemble the Quiche: Pour the egg and cream mixture into the potato crust base, spreading evenly. Sprinkle the grated mozzarella cheese over the top of the filling.
- Bake the Quiche: Place the tin in the oven and bake for 25-30 minutes until the center is just set and the top is lightly golden brown.
- Finish and Serve: Remove the quiche from the oven, sprinkle with the remaining chopped chives, and allow it to cool before slicing and serving for optimal texture and flavor.
Notes
- Boiling the baby potatoes ensures they are tender but still hold their shape for the crust.
- Pressing the potatoes firmly into the tin creates a sturdy base that holds the filling well.
- Make sure the bacon lardons are cooked and crispy to add texture and flavor.
- Allow the quiche to cool before slicing to avoid the filling from falling apart.
- This quiche pairs well with a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Quiche
- Method: Baking
- Cuisine: British
Keywords: potato crust quiche, baby potatoes, quiche recipe, bacon quiche, savory tart, brunch recipe, creamy quiche, mozzarella cheese quiche
