Potato-Crusted Quiche

Ingredients

• 3 large eggs plus 3 egg yolks 
• 0.8 cup chives fresh chopped
• 6 ounces gruyère cheese grated
• 2 cups half-and-half 
• 8 servings kosher salt and pepper freshly ground
• 1 pinch nutmeg freshly grated
• 3 tablespoons olive oil extra-virgin
• 2 medium russet potatoes peeled

Equipment

• bowl
• baking sheet
• oven
• whisk
• mandoline

Directions

1. Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets.
2. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.
3. Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese.
4. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes.
5. Let cool at least 20 minutes before slicing.
6. Photograph by Anna Williams