Spring Vegetable Quiche with New Potatoes, Arugula, and Cheddar
Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche. From our astrology cookbook SIGNS & SEASONS.
For the crust:
3 cups shredded uncooked Idaho potatoes 1 cup crushed potato chips 1 tablespoon onion powder 2 tablespoons melted butter 2 eggs, beaten 1 cup all-purpose flour Butter for greasing the pie pan
For the filling:
1/2 pound new potatoes, cut into 1/4-inch dice 1 cup coarsely cracked potato chips 1 cup coarsely chopped baby arugula 1 cup chopped scallions, whites only 1/2 cup finely chopped red bell pepper 1 1/2 cups shredded sharp cheddar 6 large eggs, beaten 1/4 cup half-and-half 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper
Special Equipment A 10-inch pie pan
Preheat the oven to 400°F.
Make the crust. Combine all of the ingredients for the crust in a large bowl, and stir to mix thoroughly, until you have a dough that will hold together in the pie pan. Press the dough into a lightly greased 10-inch pie plate, evenly coating the bottom and sides. Bake until browned, 30 to 40 minutes.
Meanwhile, make the filling. Combine the ingredients for the filling in a large mixing bowl, and stir to thoroughly incorporate. When the crust is ready, pour in the filling and return to the oven. Bake until the center sets (a knife inserted will come out dry), about 1 hour. If the sides of the crust start to burn, cover the quiche loosely with foil. Let sit for 15 to 20 minutes at room temperature to set. Serve sliced into wedges, with some lemony bitter greens alongside.