Potatoes And Green Crustless Quiche With Goat Cheese, Gruyère And Garlic Leeks #christmas #potatoes

My friend Jen invited me to have lunch with her husband and their toddler another weekend, saying that she wanted us to bake the quiche together. Because we only have a few hours, I am worried, imagining in a hurry to prepare a cake that has no chance to relax or get par-roasted, leading to the texture and wet bottom. I wondered if I should make a pie dough before, or even bring a par-baked crust, but I tried to take a deep breath and have faith in the quiche-making ability.

When I arrived, though, my fear was to put out. "It's a crustless quiche," Jen said. "Well, it's called quiche, but it has flour in it." He explained that her husband was not like the extreme egginess of Frittatas, so he regularly made recipes he found in a beautiful little book called French kids eating everything, which discussed ways to improve your kiddos having healthy eating habits. Judging by salads, mushrooms, olives, goat cheese, and crustless quiche fed by toddlers, I would say that the advice in books works brilliantly.


  • 12 small ounces, yellow potatoes, rub, 1/4 slice thick
  • salt, which is needed
  • 3 green garlic sticks
  • 3 spring onions
  • 2 tablespoons of olive oil, plus 1 tablespoon to grease the pan
  • 1/4 cup of wheat flour
  • 1/4 cup of sweet white rice flour
  • 1/2 tsp sea salt is good
  • 6 large eggs
  • 3/4 Cup of whole milk
  • 1/2 cup half and half
  • 4 ounces of fresh goat cheese, collapsed (about 1 cup)
  • Gruyère grated 4 ounces (1 cup), or another melted cheese like a wheelbarrow
  • 1 tie the leeks, chop or cut to 1/4 ″ long


  1. Position the rack on the third from the oven and heat it to 350ºF.
  2. Place the potato slices in a small saucepan, cover with cold water, add a teaspoon of salt, and bring to a boil. Cook the potatoes until soft, but don't fall apart, about 10 minutes. Drain the potatoes and set aside. (You can save water to use as a stock in another recipe, if you like).
  3. Meanwhile, slice green garlic and onions to 1/4 thick round. Place it in a large bowl, fill it with cold water, and separate the ring with your fingers. Let it soak for a few minutes, swishing it sometimes, to repel sandy dirt that might stick between the rings.
  4. Heat 2 tablespoons of olive oil in 10 ″ oven-proof skillet over a medium heat until it sparkles. Spoon green garlic and onions from their soaking water, get rid of any excess water, and saute until very tender, 10 minutes. Remove the garlic and onion into a bowl, remove the pan, and brush the bottom and side with a spoon of the remaining olive oil.
  5. Meanwhile, mix wheat flour and rice with 1/2 teaspoon of salt in a large bowl. Beat in eggs two at a time, stirring until smooth after each addition, then gradually whisk the milk and half and half. Stir in the green garlic, onions, and garlic, then fold in the cheese, leaving the goat cheese in the clump.
  6. Scatter potatoes over the bottom of the oiled pan, then pour the mixture over, taking care to distribute the solids evenly. Bake the quiche until bloated and gold all over the top, about 55 minutes. If you peek into the center, you should not see any wet dough. Let the quiche stay for at least 10 minutes, then cut it into pieces and serve it warm. Shop remains are also airtight cooled for up to three days; re-heat in the oven or toaster oven.

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