Savory Potato Quiche

This quiche puts potatoes front and center instead of the usual bacon or spinach. Thinly sliced baked potatoes get sautéed in butter until lightly browned, then dusted on both sides with grated Parmesan before being arranged in the pastry shell. That cheese dusting creates a savory, crisp coating on each potato slice that holds up against the custard.

The custard is classic: eggs whisked with half-and-half, seasoned salt, dried savory, dry mustard, and a pinch of cayenne. The savory herb (often overlooked in American kitchens) adds a peppery, thyme-like note that pairs naturally with both potatoes and eggs. The cayenne is just enough to add warmth without obvious heat.

Baked on a cookie sheet (smart, since full custard sloshes if you carry a pie plate across the kitchen), the quiche puffs up golden and puffy in 30 minutes. Letting it rest 5 to 10 minutes after baking firms the custard for cleaner slices.

Kitchen Tips

• Use pre-baked potatoes sliced thin. Raw potato slices won’t cook through in the custard’s 30-minute bake time
• Dust the potato slices with Parmesan on both sides before arranging. This adds flavor and creates a barrier between the potato and custard
• Set the pastry shell on a cookie sheet before pouring in the custard. Moving a full, sloshing quiche is a recipe for spills
• Rest for 5 to 10 minutes after baking. The custard continues to set and slices more cleanly

Variations

• Add crumbled bacon or diced ham between the potato slices for a meatier quiche
• Use Gruyère instead of Parmesan for a nuttier, more Swiss-style flavor
• Scatter chopped chives over the top before baking for color and mild onion flavor