This potato crust cod quiche is a comforting, light meal. Its crispy potato shell is generously filled with flaky white fish, vibrant green peas, and a creamy, savory custard. It is about to become your new favourite.
Are you ready to swap the traditional flour-based dough for a potato crust? You are going to love it! It’s naturally gluten-free, boasts a wonderful texture contrast, and is incredibly satisfying without feeling heavy. Perfect for a cozy dinner, a fancy brunch, or even as a standout dish for your next potluck!
Potatoes are fabulous. Here are some more potato recipes for you: crispy smashed potato salad, hummus stuffed baked sweet potato, cheese stuffed potato cakes, zesty red potato salad, and these Hasselback potatoes.
Moreover, this potato crisp quiche isn’t just a “healthy alternative, but it’s a total texture and flavor spin. Whether you’re using thinly sliced rounds or shredded potatoes (hash brown style), here is why you might want to make the switch.
Why a potato crust?
Firstly, its incredible flavor and texture are just amazing. It gets beautifully golden brown and slightly crispy on the outside, with a tender, almost mashed potato-like interior. Wringing out as much excess liquid as possible is a crucial step for a crispy crust!
Secondly, it is easy to make. No complicated pastry techniques, no rolling out dough! Just slice or grate, season, and press.
And thirdly, it is hearty and incredibly satisfying. It adds an extra layer of rustic goodness, complementing the delicate filling.
Now, when it comes to picking the right fish, I would suggest a fish that provides a contrast in texture. Pick one that can stand up to being baked in a custard without turning into mush. For instance, smoked salmon, trout, halibut, or cod are a perfect choice.
Ingredients for a potato crust cod quiche:
- 4 medium potatoes (thinly sliced)
- 2 large eggs
- 1 tbsp olive oil
- a pinch of salt
- ½ tsp black pepper
- 30 g grated Parmesan cheese
- 250-300g firm white fish fillets (for instance cod, haddock, halibut), skinless and boneless
- 1 small onion, finely diced
- 2 garlic cloves, minced
- fresh ginger (2 cm piece, grated)
- 40 g quark or cottage cheese
- 50 ml cream
- 100 g frozen green peas
- fresh cilantro
To begin, preheat your oven to 200°C. Lightly grease your pie dish. Pat the white fish fillets dry with paper towels. Season lightly with salt and pepper.
Potato crust
Slice the potatoes 1-2 mm thick, using a mandoline, knife, or food processor. Lay the sliced potatoes in a single layer on a clean kitchen towel and pat them dry with paper towels. Transfer the dried potato slices to a large bowl. Add olive oil, salt, pepper, and Parmesan. Toss thoroughly until everything is well combined.
Arrange the potato slices into the prepared pie dish, slightly overlapping each slice, covering the bottom and extending up the sides to form a crust. Carefully cover it with parchment paper and add the ceramic baking beans on top.
Bake the potato crust for 20 minutes in the preheated oven, until lightly tender. Then, remove the ceramic beans and bake for 10 more minutes.
Prepare the filling
While the crust bakes, heat 1 tsp of olive oil in a skillet over medium heat. Add the diced onion and sauté until softened. Add the ginger and minced garlic, and cook for another minute until fragrant. Remove from heat.
White fish
Cut the white fish fillets into 2.5 cm pieces. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Stir in the sautéed onion, ginger and garlic, chopped coriander, and the grated cheese.
Assemble the quiche
Remove the pre-baked potato crust from the oven and distribute the fish pieces over the bottom of the hot potato crust. Then, pour the savoury custard mixture over the fish. Add the green peas over the top of the quiche.
Return the quiche to the oven and reduce the oven temperature to 180°C. Bake for 30-40 minutes, or until the custard is set (a knife inserted into the center comes out clean). If the crust or top is browning too quickly, you can lightly tent it with aluminum foil.
Finally, after the potato crust cod quiche is baked, remove it from the oven and let it rest for 10-15 minutes before slicing and serving. Serve it with some horseradish or a fresh green salad.
Enjoy.
