Comfort Food: Potato Crusted Quiche

For three weeks running I've been writing about comfort foods. From Jelly Omelettes to Shepherd's Pie, the hubby and I, in agreement with baby girl of course, have been on a rampage of warming, familiar dishes that make you want to curl up in a big comfy chair in front of a fire. Or, in our case, a long camel colored couch in front of a TV. In the coming weeks I'll be sharing with you my favorite recipes for the holidays and for entertaining, but bear with me one more week for yet another fantabulous comfort creation.

I recently treated myself to Nancy Silverton's Pastries from the La Brea Bakery (I made her graham crackers and they are to die for). Anyway, I found myself drawn in by a savory mashed potato crusted tart with a custard filling and I wanted to try something similar. As I meandered through the market, I spotted some yukon gold potatoes, some goat cheese, eggs, mushrooms and thyme and it all came together. With the arm still in a sling, I decided against mashing the potatoes, an extra step that I didn't have the energy for, so I used my mandoline and made very thin slices of potato, fried them up and lined a pie plate with them. It's lovely to look at. For the filling, I did a classic quiche custard with mushrooms and goat cheese. The result was tasty and sophisticated enough to serve at a dinner party, but also soothing and easy enough to make on a cold night. Baby girl also enjoyed it immensely, especially the goat cheese bits. Bon Appetit!

Potato Crusted Quiche with Mushrooms and Goat Cheese

(This is one of those recipes that comes from taking a classic dish and riffing on it. Walking through the market combined with reading an inspirational recipe equals yummy new dish! Have any dishes you created from a classic? I'd love to hear about them.)

What You'll Need:

For the Potato Crust - 

1 1/2 Pounds Yukon Gold Potatoes sliced about a 1/4 inch thick

Olive Oil

For the Mushroom Filling -

1 Large Leek chopped

1 Pound Mushrooms sliced (I used cremini)

10 Sprigs Thyme

1/4-1/2 cup White Wine

Butter

Soft Goat Cheese

For the Custard -

8 Eggs in a 4 cup measuring cup

Milk poured up to the 4 cup mark

Set a deep frying pan over a medium high heat and add about a half inch of olive oil. When it starts to shimmer add the potatoes in a single layer. Fry until soft and browning and then remove. Don't let them get crunchy or else they'll be potato chips! Remove with a slotted spoon and drain over paper towels. Once all the potatoes are done, layer them in an overlapping pattern in a deep dish pie plate.

Preheat the oven to 375. Either rinse out the previous pan or set a fresh pan over a medium high heat and add a pat of butter. Once the butter is melted and starts to bubble, add the leeks and thyme. When the leeks are softened, add the mushrooms and a bit of salt and pepper. After the mushrooms have given up their water, add the wine and simmer for five to ten minutes until reduced. Remove from heat and smooth the mixture over the potato crust about halfway up the pie plate. Then dot the mixture with pieces of goat cheese.

Finally, in a four cup measuring cup, add 8 eggs and then pour milk over the eggs until you reach the 4 cup mark. The general rule for quiche according to Julia Child is one large egg in a cup then fill to the half cup mark. That way you can make as little or as much custard as you like. You can also make sweet variations on this. Pour the custard over the mushroom and cheese mixture and pop into the oven for about 45 minutes or until the quiche is golden brown on top and set.

To serve, slice a piece and set on the plate alongside a nice green salad. Enjoy!

Approximate Dinner Cost:
Groceries: $12
Cost per Meal: We got 8 servings at $1.50 each!