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Since my boys were born, Mother’s Day has taken on a new meaning for me. Homemade cards, extra hugs, and a chance to put my feet up are all I need to commemorate the day. However, my husband sees to it that I am spoiled throughout the day, usually starting with a cup of tea upon awakening and a hearty breakfast. My only regret is that I do not live close enough to my mum to give her a hug on Mother’s Day. However, a chat on the telephone always manages to cure those blues. While we do not always have the chance to spend these types of holidays together, she knows how much she means to me. From the time I was a little girl, her kind and generous spirit have always inspired me. She cares enough about people to find out as much as she can about them – where their kids go to college, how many grandchildren they have, where they grew up. And I’m not just talking about her friends. She is on a first-name basis with everyone from the local cheesemonger to the waitress at her favorite breakfast spot. That is just who she is – and who I aspire to be like when I grow up.
Over the past year, I have made several breakfast dishes that would be suitable for a Mother’s Day brunch – from Asparagus Frittata with Smoked Paprika, Asparagus & Feta to Tarragon Crepes with Ham, Asparagus & Mascarpone Cheese to Crystallized Ginger & Chocolate Scones. Wanting to branch more into quiches, but not willing to face my pie crust-phobia head on, I decided to use potato slices as the crust for the quiche. I was concerned that the potatoes might become limp and simply fall apart, so they were baked before adding the filling. The result was a savory quiche, filled with pancetta, sun-dried tomatoes, and spinach, nestled in a crust of browned, cheesy potatoes. This pie-crust phobia may not be such a bad thing after all.
Preheat the oven to 425 degrees F.
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Cut 1 pound of unpeeled red-skinned potatoes into 1/8-inch thick slices. In a medium bowl, combine the potatoes, 1 tablespoon melted butter, 1/4 cup (packed) Parmesan cheese, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
Coat a 9-inch pie plate with cooking spray and arrange the potatoes in concentric circles on the bottom and sides of the dish. Be sure to cover 1/3 to 1/2 of each potato slice as the slices will shrink during cooking and you want to avoid having gaps between the potatoes.
Bake until the potatoes are light golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.
Reduce the oven temperature to 375 degrees F.
Chop 3 ounces pancetta into 1/2-inch dice.
In a medium saucepan set over medium heat, cook the pancetta, stirring occasionally, until the pancetta is browned and crispy. Using a slotted spoon, remove the pancetta from the pan and lay on a paper towel.
Pour out all but 1 teaspoon of the pancetta drippings. To the pan, add 1 cup (packed) fresh spinach that has been torn into bite-sized pieces. Cook until the spinach is barely wilted, about 30 seconds.
In a large bowl, whisk together 3 large eggs, 1 1/2 cups whole milk, 1/3 cup grated Parmesan cheese, and 1/2 teaspoon freshly ground black pepper. Stir in the cooked spinach.
Pour the egg mixture into the potato crust. Cut 6 sun-dried tomatoes into 1/2-inch strips and sprinkle evenly over the egg mixture, along with the pancetta pieces.
Bake the quiche until the eggs are set and golden brown, 30 to 40 minutes. To test, insert a small sharp knife into the center of the eggs. If it comes out clean, the eggs are set.
Let the quiche cool for 10 minutes. Cut into wedges and serve.
Other quiche recipes:
Cookin’ Canuck’s Basil & Veggie Mini Quiches
Simply Recipes’ Smoked Salmon, Dill & Goat Cheese Quiche
The Amateur Gourmet’s Say, Say, Savory Onion, Cheese & Bacon Tart
The Perfect Pantry’s One-Bite Vegetable Quiche in Phyllo Shells
Cheap Healthy Good’s Crustless Spinach Mushroom Quiche
Potato-Crusted Quiche with Pancetta, Sun-Dried Tomatoes & Spinach
1 lb. red-skinned potatoes, unpeeled, cut into 1/8-inch slices
1 tbsp butter, melted
1/4 cup (packed) Parmesan cheese
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 oz. pancetta, cut into 1/2-inch dice
1 cup (packed) fresh spinach, torn into bite-sized pieces
3 eggs
1 cup whole milk
1/3 cup Parmesan cheese
1/2 tsp freshly ground black pepper
6 sun-dried tomatoes, cut into 1/2-inch strips
Preheat the oven to 425 degrees F.
In a medium bowl, combine the potatoes, melted butter, 1/4 cup Parmesan cheese, salt, and 1/2 teaspoon freshly ground black pepper.
Coat a 9-inch pie plate with cooking spray and arrange the potatoes in concentric circles on the bottom and sides of the dish. Be sure to cover 1/3 to 1/2 of each potato slice as the slices will shrink during cooking and you want to avoid having gaps between the potatoes. Bake until the potatoes are light golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.
Reduce the oven temperature to 375 degrees F.
In a medium saucepan set over medium heat, cook the pancetta, stirring occasionally, until the pancetta is browned and crispy. Using a slotted spoon, remove the pancetta from the pan and lay on a paper towel. Pour out all but 1 teaspoon of the pancetta drippings. To the pan, add the spinach pieces. Cook until the spinach is barely wilted, about 30 seconds.
In a large bowl, whisk together eggs, milk, 1/3 cup grated Parmesan cheese, and 1/2 teaspoon freshly ground black pepper. Stir in the cooked spinach. Pour the egg mixture into the potato crust. Sprinkle the sun-dried tomatoes and cooked pancetta evenly over the egg mixture. Bake the quiche until the eggs are set and golden brown, 30 to 40 minutes. To test, insert a small sharp knife into the center of the eggs. If it comes out clean, the eggs are set.
Let the quiche cool for 10 minutes. Cut into wedges and serve.
Serves 6.
redkathy says
This is both beautiful and delicious! Makes one heck of a Mother's Day dish.
Jenny says
Yummy Dara! I think I'd like to make this for myself in the morning 🙂 Gorgeous photos too!
Elin says
Hi CC,
this is just what I have been looking for. Potato crust for quiche 🙂 Cheese crust is too fattening for the time being :p Thanks…love you for this :))
pegasuslegend says
You and your mum are very lucky to have one another. I love to hear about close relationships, distance means nothing with your bond you have, I hear that. I hope you are both reunited soon and can see each other again soon. You have made a lovely quiche in her honor, I know she would find this the best of anything she;s ever had in any resturant…have a blessed mum's day to both of you~
Jenn says
I almost totally forgot what I'm going to make for my mom on mother's day. Eek. Goodness…I have a week to decide.
Anyway… I could go for some quiche right about now. I haven't really cooked with pancetta before. That's another thing to add to my list. 🙂
alwayshungry says
Potato crust?
What a neat idea!
I can't wait to try…
Thanks for the recipe.
Angie says
I have to send this one to my hubby, although I know he'll take me out, even though I would rather stay in. He gets too nervous cooking for me.
Michelle says
This sounds so good! Love the potato crust!
Kalyn says
Wow, does that ever look like a delicious Mother's Day brunch option. (I do hope you get spoiled! I know you deserve it.)
Regan Jones says
I love the idea of the potato crust!
Maria says
I love the potato crust!
Julia says
Gorgeous pictures…I have some potatoes I need to use, and this looks so good!
citronetvanille says
That is a beautiful quiche! with all those ingredients combination, it must be a little piece of heaven!
Lucy's Soup Can says
The potatoes look fantastic!
Maggy @ThreeManyCooks says
I love everything about this recipe – particularly the potato crust. This looks delicious.
Tickled Red says
Your mum sounds lovely 🙂 I think that you are on the right path. I love your dish it's a fantastic combo of some of my favorite foods. I can't wait to give it a try
Fuji Mama says
Ok, I've had crustless quiches, but this is an even better way to avoid the crust! YUM!
Cinda says
I love the idea of using the potatoes for a pie crust. A beautiful quiche for a great day. Fab photos.
Grumpy and HoneyB says
I really love the potato crust – something I have seen but never done myself. Looks delicious!
Barbara @moderncomfortfood says
The combination of ingredients you've used here looks wonderful. And the potato crust, in particular, is a masterstroke that I'm itching to try. Thanks for sharing.
bunkycooks says
This is a really pretty quiche. I love the potato crust!
5 Star Foodie says
Sounds wonderful with potato crust!
Ms Bibi says
That looks sooo good. You had me at potato crust. I have to make this next week.
Lydia (The Perfect Pantry) says
Because I don't eat ham, I'm going to try this with chunks of cooked chicken breast.
Megan says
Love the crust! Perfect for Mother's Day or any weekend!
aurorafedora says
oh my freakin word! you have the BEST looking recipe photos!!! i am making this this weekend!!
Table Talk says
What a luscious quiche! Love the potato crust, sprinkled with Parmesan.
Happy Mother's Day!
Jamie says
This is fabulous! Love the potato crust, such a great way to add potatoes to a dish and eliminate the crust as well. And adore the filling! Parmesan? Sun-dried tomatoes? I'm in! Happy Mother's Day you lucky girl!
Chef Fresco says
We just got this exact same pie pan for our wedding shower last weekend! How funny! Your quiche looks delicious- I think it's a sign we must make it!
Suzanne aka vivisue says
I have this pie pan and LOVE using it for all kinds of dishes. However, I believe this quiche will be the perfect complement to my favorite pie pan. Beautiful dish, great photography and a recipe that will be on my table soon!
Cherine says
Beautiful and so delicious!
Brie: Le Grand Fromage says
yum, potatoes as the crust is the best! this looks so good!
Amanda says
Wow that sounds and looks amazing. I haven't made a quiche in ages!
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