Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives {Gluten-Free}

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(Author: The Bojon Gourmet)

Feel free to swap out the oat and rice flours here for anything you prefer, such as an all-purpose gluten-free blend, or all-purpose wheat flour. You can make this with all whole milk, all half and half, or with a combination of milk and heavy cream. And feel free to play fast and loose with the fillings based on what you have around; I’ve given several suggestions up top.

Makes 6 moderate servings

12 ounces small, yellow potatoes, scrubbed, sliced 1/4″ thick
salt, as needed
3 stalks green garlic
3 spring onions
2 tablespoons olive oil, plus 1 tablespoon for greasing the pan
1/4 cup oat flour
1/4 cup sweet white rice flour
1/2 teaspoon fine sea salt
6 large eggs
3/4 cup whole milk
1/2 cup half and half
4 ounces fresh goat cheese, crumbled (about 1 cup)
4 ounces grated gruyère (1 cup), or other nutty melting cheese such as Wagon Wheel
1 bunch chives, chopped or snipped into 1/4″ lengths

Position a rack in the upper third of the oven and preheat to 350ºF.

Place the sliced potatoes in a small saucepan, cover with cool water, add a teaspoon of salt, and bring to a simmer. Cook the potatoes until tender, but not falling apart, about 10 minutes. Drain the potatoes and set aside. (You can save the water to use as stock in another recipe, if you like.)

Meanwhile, slice the green garlic and spring onions into 1/4″ thick rounds. Place in a large bowl, fill with cool water, and separate the rings with your fingers. Let soak for a few minutes, swishing occasionally, to dislodge any sandy dirt that may be clinging between the rings.

Heat 2 tablespoons of the olive oil in a 10″ oven-proof skillet over a medium flame until it shimmers. Scoop the green garlic and spring onions out of their soaking water, shake off any excess water, and saute until very tender, 10 minutes. Remove the garlic and onions to a bowl, wipe out the pan, and brush the bottom and sides with the remaining tablespoon of olive oil.

Meanwhile, whisk together the oat and rice flours with the 1/2 teaspoon of salt in a large bowl. Whisk in the eggs two at a time, whisking until smooth after each addition, then gradually whisk in the milk and half and half. Stir in the green garlic, spring onions, and chives, then fold in the cheeses, leaving the goat cheese in clumps.

Scatter the potatoes over the bottom of the oiled pan, then pour the batter over the top, taking care to distribute the solids evenly. Bake the quiche until puffed and golden all over the top, about 55 minutes. If you peek into the center, you should not see any wet batter. Let the quiche settle for at least 10 minutes, then cut into wedges and serve warm. Leftovers store well refrigerated airtight for up to three days; re-heat in an oven or toaster oven.

 

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