Potato-Crusted Quiche with Spring Garlic & Mushrooms

Potato-Crusted Quiche with Spring Garlic & Mushrooms

Quiche is evergreen on the seasonal table.  Change the fillings.  Adjust the seasonings.  It's as flexible as you want to make it.  In this case, a potato crust makes good use of overabundant spuds, while mushrooms and spring garlic add a decidedly meaty element.  


  • 2-3 tbsp olive oil, plus more as needed
  • 1½ tsp salt, divided, plus more to taste
  • 3 tsp dried thyme, divided
  • ¼ cup all-purpose flour
  • 1½ lb potatoes, peeled
  • ½ lb white or cremini mushrooms, sliced
  • 2-3 stalks spring garlic, ends trimmed away, greens separated
  • 2 egg yolks
  • 2 whole eggs
  • ⅔ cup whole milk
  • ⅔ cup gouda, grated 
  • Pepper, to taste


  1. Preheat oven to 450°F.  Grease a pie pan with butter.  Whisk together the flour, 1 tsp salt, and 1 tsp of dried thyme in a large mixing bowl. 
  2. Grate the potatoes and transfer to a strainer. Squeeze out any extra liquid from the grated potatoes, then add to the flour mixture.  Mix well. 
  3. Pat the mixture into the bottom and sides of the prepared pie pan. Bake for 25 minutes.
  4. Brush the potatoes with olive oil, then bake for 10-12 minutes more, or until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.
  5. Chop the firm spring garlic stalks, and mince the garlic greens, keeping them separate. 
  6. Heat the olive oil in a skillet over medium heat.  Add the chooped spring garlic and cook until fragrant, 1-2 minutes.  Add the mushrooms to the pan and season with salt and pepper.  Cook, stirring often, until the mushrooms are softened and slightly browned on all sides.  Remove from the heat.  
  7. Transfer the mushrooms to a bowl.  Add the mined garlic greens and toss to combine.  
  8. In a separate bowl, whisk the egg yolks and eggs together.  Whisk in the remaining ½ tsp salt, pepper to taste, dried thyme, gouda, and milk to remaining egg.
  9. Spread mushroom mixture in an even layer over the bottom of the crust.  Whisk the egg mixture again and gently pour it over the mushrooms.  Transfer the quiche into the oven.  Put a baking sheet under it if you're concerned about it dripping.   Bake for 30-35 minutes, or until set and just beginning to darken on the top.
  10. Remove from the oven and allow to sit for at least 10 minutes before serving.  Best served warm or at room temperature. 
1 of 3