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A reinvented savory tart where potatoes take center stage, cleverly replacing traditional pastry crust. This unique creation combines comforting potato texture with light vegetable filling for a deliciously surprising result.
This version was discovered while developing a quiche alternative for gluten-sensitive friends. It became an instant success, even among traditionalists.
Essential Ingredients
- Potatoes: Choose starchy varieties for best structure
- Heavy cream: Use minimum 30% fat for perfect richness
- Smoked paprika: Adds warm, deep flavor notes
- Zucchini: Finely grated for smooth incorporation
- Sun-dried tomatoes: Provide subtle yet intense flavoring
Detailed Instructions
- Preparing the Crust:
- Cook potatoes in gently simmering water
- Check doneness with knife tip
- Mash while still warm for better handling
- Mix in seasonings evenly
- Press firmly into pan sides
- First Bake:
- Ensure base is well-compressed
- Form even, sturdy edges
- Watch for golden coloring
- Cool slightly before filling
- Check edge stability
- The Filling:
- Drain grated zucchini well
- Finely chop sun-dried tomatoes
- Beat eggs until slightly foamy
- Whisk in cream
- Pour carefully into crust
Starchy potato varieties like Russet or Yukon Gold work best for this recipe. Their texture creates a crust that holds together perfectly.
Two-Stage Baking Process
Pre-baking the crust is essential for creating a stable base that won't collapse under the filling. Light browning ensures structural integrity.
Choosing the Right Pan
A springform pan isn't just a preference - it ensures perfect unmolding. The first attempt with a standard pan resulted in a memorable learning experience.
Zucchini Preparation
Pressing excess moisture from grated zucchini is crucial. This small step prevents a waterlogged filling.
Flavor Balance
Smoked paprika serves a specific purpose - adding depth that perfectly complements the mild potatoes and fresh zucchini.
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Professional Tips
- Brush crust with olive oil before first bake for extra crispiness
- Let rest 10 minutes after baking for easier unmolding
- Serve alongside mixed greens with light vinaigrette
This tart exemplifies creative cooking at its best: transforming familiar ingredients into something innovative and unexpected. It demonstrates how classics can be reinvented while maintaining the spirit of home cooking.
Frequently Asked Questions
- → Is it possible to prep the crust ahead of time?
- Absolutely! You can make and partially bake the potato crust the day before, then add the filling when you’re ready to bake.
- → What kind of potatoes work best?
- Go for starchy types like Russet or Yukon Gold since they mash easily and hold their shape.
- → Can the zucchini be substituted?
- Of course! You can swap it for leeks, mushrooms, or spinach based on what you like.
- → How do I prevent the crust from becoming soggy?
- Drain the boiled potatoes really well and let them cool completely to avoid excess moisture.
- → Can this quiche be frozen?
- Yes, it freezes well once it’s baked. Reheat in the oven to get that crispiness back.