Ingredients
- 2 pounds potatoes, peeled
- 1/2 cup Parmesan, grated
- 1/2 tsp salt
- 1/4 stick butter, melted
- 1 egg beaten, for egg wash
- 2 cups bacon
- 4 eggs
- 4 egg yolks
- 1 1/2 cups cream cheese
- 1 1/2 cups crème fraîche
- 1 1/2 cups heavy cream
- 1 cup Gruyere, grated
- 1 handful parsley, finely chopped
- 1 handful tarragon, finely chopped
- 1 handful chives, finely chopped
- 1/4 tsp salt
- 1/2 tsp ground white pepper
Steps
- To make the potato case: Line a tall 9-inch springform cake pan with baking paper, and grease the inside of the paper.
- Peel and grate the potatoes on a coarse grater. Put them into a clean tea towel and squeeze out as much liquid as you can, then transfer them to a large mixing bowl.
- Add Parmesan, salt and the melted butter.
- Pour the potatoes into the cake pan and press it up the sides of the pan and across the base, to make a firm case for the quiche.
- Put the pan into the freezer for 2 to 3 hours, or until frozen solid.
- Preheat the oven to 350 degrees.
- Bake the potato case for 30 minutes then carefully remove it from the pan and put it onto a wire rack on top of a baking tray.
- Brush the inside and outside with egg wash, making sure to seal the inside with the egg wash.
- Bake the case again for 15 minutes.
- To make the filling: Fry the bacon until crispy and set aside to cool. In a large mixing bowl, whisk the eggs and egg yolks together, then beat in the cream cheese, crème fraîche and heavy cream.
- Once the mixture is smooth, add in the grated Gruyere, chopped herbs, salt and pepper.
- Take the potato case off the wire rack and put it onto a rimmed baking tray.
- Pour the filling into the case and bake for 25 minutes, then let it cool for 30 minutes before serving.