Savory Quiche Divan in Potato Crust

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Savory Quiche Divan in Potato Crust

Serves 6

Ingredients:

Butter
2 cups grated raw russet potato
1/4 cup grated yellow or white onion
1 egg, beaten
1 teaspoon salt
1 tablespoon flour
Olive oil
1 small yellow or white onion, diced
1 clove garlic, minced
1 small head broccoli, chopped
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
1/2 teaspoon dried sweet basil
1/4 teaspoon ground mustard
2 eggs
2 egg yolks
1 cup heavy cream
1/4 teaspoon salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
1/2 cup diced cooked chicken or turkey
paprika

Preparation:

Preheat your oven to 400 degrees.

Grease a 9 inch pie dish with softened butter and set aside.

In a bowl combine the potatoes, onion, egg, salt and flour and mix thoroughly. Press the mixture into the pie dish and press into place. Put the pie crust into the oven for 25 minutes, pull it out and brush it lightly with some olive oil and return it to the oven for 7 minutes more. Remove from the oven and turn oven down to 350 degrees F.

While the crust is cooking, sauté the onions, garlic and broccoli in a tablespoon or so of olive oil until the onions and broccoli are tender but not too browned. Add the seasonings and toss to incorporate. Remove from the stove.

In a bowl, combine the eggs, cream and salt and Naughty Nelly's Deadly Twelve Pepper Blend together thoroughly. Mix the cheeses into the egg mix.

Put the chicken into the crust and distribute evenly. Do the same with the onions and broccoli. Pour the egg mixture carefully into the dish and sprinkle with paprika for color.

Place the pie dish into the oven on a center rack and baked for 35 – 40 minutes until the custard is golden brown, slightly puffed and set in the center. Remove from the oven and allow to cool for 15 minutes before serving.

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