About the Recipe
So, one weekend I was craving something fancy and dragged my mom to this totally awesome gluten-free bakery in Cincy called Cherbourg Cyprus. I got their rosemary and feta quiche, and let me tell you, it was life-changing. I was obsessed. Of course, I had to recreate it, but I’m no pastry chef. So, I ditched the whole pie crust idea and replaced it with potatoes. Crazy, right? But it actually worked! It’s not quite the same as Cherbourg's, but it's a fraction of the price and way easier. You can always splurge on a store-bought gluten-free crust if you want to go all out. Either way, this quiche is about to be your new obsession.
Ingredients
1 lb Russet Potatoes (2-3 potatoes)
3 Eggs
3/4 Cup Milk
3/4 Cup Heavy Cream
1 Tablespoon EVOO
1/3 Cup Cheese
1/4 to 1/3 Cup Fresh Chopped Herbs
Salt & Pepper (To Taste)
Directions
Preheat oven to 350°F. Slice potatoes thinly and coat with oil, salt, and pepper.
Arrange seasoned potatoes in a pie dish and bake for 30 minutes until tender. Let cool for 10 mins and lower oven to 325°F.
While the crust bakes, whisk eggs, milk, cream, salt, pepper, herbs, and cheese.
Pour the mixture into the crust and bake for 40 mins or until the center is set.
Allow cooling for at least 1 hour before serving.
Pair with roasted baby broccoli and asparagus!