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Nov 2, 2009 06:03 AM

Potatoes in quiche--better to pre-cook them?

I'm planning a quiche for dinner that involves sliced sausages, mushrooms, onion, spinach, cheese, thyme, garlic, and potatoes. This will be my first time adding potatoes to a quiche (wanted to make it a bit heartier for dinner).

So, seasoned quiche-makers: would you recommend pre-cooking the potatoes bit (as in a Spanish tortilla)? My quiches usually cook for 40 min. or so. Do you think thin-sliced or cubed are the way to go? And should I fully cook and brown them, or just par-cook?

I tried googling, but all the recipes involved pre-shredded hash browns. Blech.

Thanks in advance for your tips!

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  1. If you dice not more than 1/4 inch, or slice very thin, as with a mandoline, and make sure the slices are fanned or separated, you'll be able to get away with uncooked. However, I think you'll have more flavor if you cube and either fry or roast them first, to get some browning.

    1. Isn't this called a fritata? Yes thin sliced and I'd fry them in bacon fat and butter with some garlic and onions until their golden brown, then add them to the fritata.

      1 Reply
      1. re: chef chicklet

        The OP doesn't say she's not using a crust, so not necessarily.

      2. Since quiche is baked until the custard is just set, I would cook the potatoes first by browning the sausage lightly, add the sliced onions, mushrooms and potatoes and cook them slowly until the potatoes are done. Season the mixture. This will render some of the fat from the sausage and give flavor to the onions, mushrooms and potato. By just throwning all the raw ingredients together and bake, everything will come out bland. I would also blanch or saute the spinach and squeeze out the water.

        1 Reply
        1. re: PBSF

          Great, thanks. This is kind of what I had in mind. I think I will dice them and do as you recommended.

          p.s. chicklet: i think if it has a crust, as mine will, i's a quiche.

        2. The potatoes are usually peeled, boiled and sliced first for a Spanish Tortilla and I would do the same for a Quiche. I don't see why you couldn't cube the potatoes if you desire. Your other ingredients should be sauteed first as well, the sausages, mushrooms, onion, garlic; browing adds extra flavor but basically you want to reduce the amount of liquid in the mushrooms and onions before adding them to the egg. The spinach should be blanched and squeezed dry.
          I use frozen defrosted leaf spinach, well-wrung in a towel, for Quiche. I know using fresh spinach is attractive but it takes a sigificant amount of fresh to get any yield.

          4 Replies
          1. re: bushwickgirl

            Off the subject of quich, the best Spanish Tortilla is to cook raw potato and onion in plently of olive oil until they are done. Add beaten egg to the pan and finish the tortilla.

            1. re: PBSF

              yep, this is how i've made it, too. i always sautee whatever veggies go into my quiches, but for some reason, wasn't sure about potatoes. i guess potato au gratin technique confused me.

              1. re: ChristinaMason

                I find potatoes tricky, even in scalloped potatoes. They often take longer than the recipe recommends, so precooking is definitely best in a quiche, as you don't want rubbery eggs!!!

              2. re: PBSF

                You know, I don't know why I thought they were boiled first, I've made tortilla de patata a few times, cooking the raw potato in olive oil. I must have confused it with something else?? I don't know what I was thinking about...maybe a layered potato cake.
                Anyway, Quiche is a different animal and cooking the potatoes first is the way to go.

            2. Thank you all for your tips and tricks for a successful quiche!

              Last night's came out really well. I ended up thin-slicing the potatoes and pan-frying them with diced mini-bratwursts (Nuerenberger) and thin-sliced onions, seasoning with fresh thyme, rosemary, salt, and cracked pepper. Separately browned a pan of sliced mushrooms and cooked those down with a little white wine. Combined everything in a simple olive-oil based crust, topped with a handful of grated Gouda and Parmesan and egg custard. (Skipped the spinach due to time constraints.)

              It turned out really well, and most importantly---no crunchy potatoes!

              My only regrets? Forgetting to remove a crushed clove of garlic from the sauteed veggies and using a shallow tart pan (I like more of a custard/filling ratio).

              Pic below!

              1 Reply