This recipe takes the rösti, a classic Swiss comfort food, and turns it into a savoury, delicious pie. Nearly every cook I know has their own favourite version of quiche and my mom’s quiche Lorraine recipe, a family favourite, is so darn good but I have also made a few non-traditional ones, too. After tasting this potato quiche you might consider it a contender to rival the traditional…just sayin’. This recipe is very forgiving in that you can change up the ingredients to suit whatever you have on hand in the kitchen. Add leftover ham, use cheddar instead of Gruyère, add broccoli or turkey – you get the idea. Quiche (French origins) is perfect for a buffet, as picnic food or at a potluck dinner.

Serves 4 to 8
4 potatoes (about 2 pounds), peeled and grated
2 tablespoons olive oil
2 tablespoons butter
1 onion, thinly sliced
6 eggs, room temperature
1 1/4 cups half-and-half cream (or whole milk)
1 teaspoon Dijon mustard
2 teaspoons dried tarragon
1/4 cup chopped sun-dried tomato
1 1/2 cups Gruyère cheese, grated
3/4 cup crumbled feta cheese
6 to 8 asparagus stalks, ends trimmed

Preheat oven to 350f (180c).

Using a clean dish towel, place grated potato in the middle and gather together ends of the towel. Place over the sink and wring out excess potato juice. Use a 10-inch oven-proof frying pan and heat oil and butter over medium-high until butter melts. Swirl butter and olive oil so that it coats the sides of the pan. Add potatoes and form a crust by pushing potatoes against bottom and sides of pan with the back of a spoon. Cook and gently press potatoes up the sides of the pan. When the bottom of crust begins to brown (roughly 10 minutes), remove from heat, season with sea salt and freshly ground black pepper and set aside.

In a small frying pan over medium heat add a splash of olive oil and add onions. Sauté until golden brown.

In a large bowl whisk eggs, half-and-half, mustard and tarragon. Spread Gruyère, feta cheese, and onions evenly over bottom of potato crust. Pour in egg mixture and top with asparagus and sun-dried tomato. Bake until quiche is set (does not wobble) and crust is well browned 30 to 35 minutes. Let cool slightly before serving.

The Culinary Chase’s Note: Run a butter knife around the edge of the pan and grated potato to see if it is beginning to brown. For those who are gluten intolerant, this is a delicious alternative to a traditional quiche. Enjoy!

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