Don’t we love a traditional quiche? The flaky pastry filled with a creamy baked custard, cheese, and whatever little additions one might want. I first fell in love with this dish when my mom made Julia Child’s classic from Mastering the Art of French Cooking. We probably watched Julia bake it on one of her PBS programs. My mother loved anything with a custard of any type, so it was destined to become part of our menu. Evaporated canned milk was her budget substitute for the cream, and it worked like a charm.
Now, we can all have pie
For those who cannot, or should not, consume dairy, this version is the answer. I’ve made it with soy milk as well, but the oak milk was just that much creamier. It is also much lower in saturated fat than a traditional quiche for those who have to watch that as well, like my husband. However, it lacks not in taste or creamy texture!
Make it your way
Fill it with what you like, and we like mushrooms so in they went. We also had a fair amount of broccoli that needed to be used this day, but it could have been any vegetable, even cooked leftovers. The potato rust is a nice textural addition, although it lended less potato flavor than I expected. You could easily make this crustless as well.
Satisfying and kind to the diet
This is a deep-dish hefty pie and will serve 8 to 10. For eight servings, the nutritional information comes in at 160 calories, 2 grams of saturated fat, 15 grams of carbs, 2 grams of fiber, 7.5 grams of protein, and is a good source of Vitamins A and C, calcium, and iron. Information compiled on My Fitness Pal calculator.
A recipe for when you have time to linger
Not to be rushed, this will take two hours plus cooling time from start to finish, so it’s perfect for a lazy Sunday brunch with family and friends, and is quite simple to make. I made this last Sunday, the day we jokingly called the first day of summer because it began five gloriously beautiful days, including yesterday’s record-setting 86 degrees, the hottest day ever recorded for any day in October in Vermont. After our rainy and cool summer, it was welcome indeed, although there is a cold front coming in and rain predicted for the weekend. Rainy Sunday? Let’s cook.
Sunday Brunch Potato Crusted Quiche
2 medium firm potatoes, I used all-blue
1 egg white
4 large eggs
4 large egg whites
5 or 6 shakes Cholula hot sauce
3 cups extra creamy oat milk
1 heaping tbsp. Dijon mustard
1 tbsp. minced tarragon
1 tbs. minced parsley
1 cup sauteed wild or other mushrooms(save a few for garnish)
1 cup blanched broccoli
Parmesan or vegan Parmesan
Preheat your oven to 350 degrees F., and position a rimmed baking sheet on the middle rack. Butter an 8.5″ X 2.25″ springform pan well and sprinkle with breadcrumbs.
Shred the potatoes, then squeeze out as much excess moisture as possible. Mix with the egg white and a bit of salt and pepper. Press into the bottom of the prepared pan and slightly up the sides of it. Bake for 30 minutes, or until the crust is just starting to brown on the top edges and feels cooked through. Set aside.
Place eggs, egg whites, hot sauce, oat milk, mustard, herbs, and salt and pepper in the blender, and salt and pepper to taste, and process on low until well mixed. Set aside.
Sauté the mushrooms in a bit of butter, season, and sprinkle with a little more tarragon. Place the mushrooms and blanched broccoli in the prepared crust.
Pour the batter gently over the vegetables. Cover the bottom of the pan tightly with foil to prevent leakage, and place on a baking try.
Bake for 60 minutes, and check. You will need more time, but sprinkle the top with Parmesan or vegan Parm. Mine needed an additional 15 minutes. You want the quiche to be set, with just the slightest of jiggle in the middle. Let rest for 20 minutes before you slice, or serve at room temperature, my preferred.
If you like, you can halve the recipe and bake in a traditional pie plate. You’ll still need pretty much the same amount of potatoes for the crust.