Crispy Potato Crust Quiche with Kale & Fontina
This one skillet wonder is a dish so delicious it will please your family or guests. It looks beautiful and is wonderfully flavourful.
Crispy Potato Crust Quiche with
Kale and Fontina Cheese
Ingredients
2 Tbsp Olive Oil
6-7 Medium Russet Potatoes (sliced 1/8” thick)
4 oz. Fontina Cheese (or 1 cup divided)
1 Bunch Kale (3 ½ cups - stems removed, leaves
chopped or 1 bag of frozen leafy greens)
4 Large Eggs
1 Cup 2% Milk
½ Cup Sour Cream
2-3 Shallots (diced) or 1 medium Sweet Onion (diced)
1 Garlic Clove
Salt and Pepper to taste
INSTRUCTIONS
1. Preheat oven to 425° F with the rack in the lowest position.
2. Brush a 10 inch cast iron skillet with 1 Tbsp. of olive oil
3. Toss potato slices with several grinds of pepper, ½ tsp of salt and remaining 1 Tbsp. of olive oil.
4. Arrange the slices in a circular pattern in the prepared skillet, overlapping slightly so they cover the
bottom and up the sides to form a crust.
5. Bake until tender (approximately 16-18 minutes) and remove from oven.
6. Scatter the shallots (or onion) and ½ of the fontina cheese over the bottom of the crust.
7. Return to oven and bake until cheese melts (approximately 2-3 minutes).
8. Remove from oven and let cool for 10 minutes.
9. Reduce the temperature of the oven to 350°F.
10. Prepare the greens with garlic and olive oil
11. Whisk together eggs, milk, sour cream, greens, several grinds of pepper 1 ½ tsp of salt and any remaining fontina cheese.
Pour the mixture into the cooled crust.
12. Return the pan to the oven and bake until the edges are slightly puffed and the center is set - approximately 35-40 minutes.
13. Adjust oven to broil and with rack inches from the heat broil until the top of the quiche begins to brown .
(2-3 minutes – watch carefully).
14. Let cool then slice & serve.
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With Nice Things & Slicing Up Seconds,
Andrea