March 5, 2017

Gruyère-Pancetta Quiche with Hashbrown Crust

In my last post, I mentioned that I retired from teaching cooking classes at the end of December. As I'm cleaning up my computer files, I'm finding lots of pictures from the past 8 or so years of classes...of my fun students, of my awesome coworkers, and of all the great food we made.

I'll miss Kitchen Conservatory, but Nick's older daughter Jordan will be carrying on my legacy there. ;-) More on that soon...

This recipe was the showstopper during my Mother's Day brunch last year. The class was skeptical that the grated potato crust would work...but when we removed the sides of the springform pan, there were audible oohs and aahs. I mean LOOK AT IT.

And it was delicious to boot.

Gruyère-Pancetta Quiche with Hashbrown Crust
recipe from Sassy Radish

2 tablespoons butter, softened, plus more for the pan
4 ounces pancetta, diced
1 1/2 pounds (about 3) Russet potatoes, peeled and coarsely grated
12 large eggs, divided
1 1/2 teaspoons Kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup sour cream
1/2 cup crème fraîche
2/3 cup shredded Gruyere cheese
3 tablespoons chopped fresh parsley
  • Heat the oven to 375 degrees F; position the rack in the middle. Butter a 9×2-inch springform pan. 
  • In a medium skillet set over medium heat, cook pancetta until slightly browned, about 5 minutes. Remove from heat and set aside.
  • Place potatoes in a cheesecloth or a thin kitchen towel and wring out the excess moisture; transfer the potatoes to a large bowl. 
  • In a small bowl, lightly beat 1 egg and add it to the potatoes, along with 2 tablespoons of butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix the ingredients until combined. Transfer the potato mixture to the springform and distribute it across the bottom and the sides of the pan, pressing on it with moistened fingers. Using your smallest dry measuring cup, moistened on the bottom press the potato crust down. 
  • Transfer the springform to a shallow baking pan and place in the oven. Bake the crust 15 to 20 minutes or until set.
  • While the crust bakes, mix together the sour cream, crème fraîche, cooked pancetta, Gruyere, and the remaining salt and pepper, and whisk until combined. Whisk in remaining 11 eggs and parsley until the mixture is well-blended. Pour the filling into the crust and transfer to the oven. Bake 40 to 50 minutes or until set (you can gently take or shake the pan – and if the filling jiggles slightly in the middle but not on the sides, which should be pulling away a bit, then the quiche is done). The potato edges of the quiche will be a nice, deep brown, and the top of the quiche should have a chestnut brown color as well. 
  • Let cool 15 minutes. Run a think knife around the edge of the pan to loosen the crust before unmolding. Serve either warm or at room temperature.

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