I’ve switched!
For years I have made my quiche with a rice crust. The last time I posted a quiche recipe one of my readers suggested a potato crust is also good.
Hmmmm……
Mon mari is rather fond of potatoes.
It seemed like such a good idea, and so simple.
Naturally I didn’t bother to look for an actual recipe.
The verdict?
It was easier and quicker that the rice crust….
And mon mari said it was the best quiche he ever had.
Oh, and the reason for a quiche this late in the season is that it was a cold, rainy day – and I had leftover cheese and crème fraiche from the dinner party that needed to be used.
Sausage and Crème Fraiche Quiche
Total time: 60 minutes
Ingredients:
- Crust:
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- Filling:
- 5oz (150gr) sausages
- 2 onions, thickly sliced
- 6oz (180gr) spinach, thawed if frozen, chopped if fresh
- 1/3 cup fresh marjoram leaves
- 3oz (90gr) cheese (I had a bit of Brie and some Cheddar)
- 2 tsp olive oil
- 3 eggs
- 1/2 cup (4oz, 120ml) cup milk
- 1/2 cup (4oz, 120gr) crème fraiche
Instructions:
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 15 minutes.
- Fry sausages until cooked. Slice.
- Sauté onions in oil over medium high heat until tender and starting to brown.
- Add spinach and heat through.
- Whisk 3 eggs, crème fraiche and milk together.
- To assemble: Remove crust from oven.
- Spread the marjoram leaves evenly over the crust.
- Top with onion / spinach mixture, followed by cheese, then sausage.
- Pour egg mixture over all and bake, 30 minutes, 400F (200C).
- Remove from oven and let rest 5 minutes before cutting.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.
I love the potato crust.
I’m sure the crème fraiche had nothing to do with why mon mari loved this….
That massive herb on the right is my marjoram. You can understand why I felt free to use a lot in this quiche.
When we first moved here we had a bed of iris and a peony bush in the front garden.
After two years of puppy playing it was all gone.
This spring I noticed the shoots of the peony starting to grow. I put a little fence around it.
It kept growing.
As bushes go it’s not very big or very pretty, but it did manage to produce two flowers.
Saturday, while I was trimming along the fence, both dogs insisted on lying next to it,
I decided to get a photo before they rolled over and smashed it all (again).
Oh my! This looks yummy. I love quiche. And I’m generally not too picky about what goes in it as long as it’s a complimentary mix.
My plants are finally coming up! Finally. They don’t look nearly as good as yours, but they’ll get there eventually.
That peony is an amazing colour and I have never seen such a mass of marjoram – it does not seem widely used here !
nightsmusic, it is a bit strange having them so early. I feel like I should start preserving them for fall and it’s not even summer yet LOL
Kate, it’s a gorgeous flower – but only 2…. Marjoram seems to grow really well here. I already have to cut it back. Oregano is hard to find, though.