- about a pound of red-skinned (or other) potatoes
- extra-virgin olive oil
- pink Himalayan salt and pepper to taste
- 5 large eggs
- 3 tablespoons all-purpose flour
- 1 cup mascapone cream
- 1 cup whole milk
- 1 cup sharp cheddar cheese grated
- 1 tsp. pink Himalayan salt
- 1 tsp. freshly ground black pepper
- Mix of finely chopped herbs, such as: 1/2 cup chives, 2 teaspoons fresh thyme
- Preheat the oven to 350ºF. Thinly slice the potatoes using a mandolin or sharp knife—they should be 1/8-inch thick or thinner. Place them in a large bowl and toss them with olive oil (at least a couple of tablespoons) and with a generous pinch of salt and pepper. Spray a 10 inch cast iron skillet with cooking oil, Line the cast iron skillet, Quiche pan or pie pan, etc.) with the potatoes, overlapping them as you arrange them—see the photos for a reference. Be sure the layer of potatoes closest to the edge extends above the rim—again. Place the pan on a sheet pan spray the potatoes with spray oil and transfer to the oven. Bake for 20 minutes.
- Meanwhile, place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
- In a medium bowl, whisk the marscarpone cream until smooth. Whisk in the milk. Whisk in the salt, pepper and herbs.
- Pour the egg mixture into the par-cooked potato crust. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 40 minutes. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve an after fully cooled quiche just warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.
Line the bottom and sides of the skillet with the oilded potatoes then bake for 20 minutes.
Every accomplishment starts with the decision to try….