Two words: potato. crust.
A quiche and a tart, one in the original Tartine style (but with potato crust), the other, a tart with asparagus and fava beans and goat cheese. PLUS: a discount for Field Company cast iron
Hello! Happy Friday and start of the Memorial Day weekend. If you don’t have time to read, skip down a bit for a great deal on Field Company cast iron pans!
As you can tell from the headline, the poll last week to see if you all wanted a sweet or savory recipe today resulted in 275 votes, 60% in favor of savory. Which I’m glad about because I’ve been dying to work on this recipe—it’s so delicious.
I was feeling very pleased with myself because I thought, “potato crust, BRILLIANT”, only to find that it’s been done—of course; there are very few original ideas in cooking, they all just get tweaked and modified and components get put together in hopefully original ways. Similar to the time my mother, after several cocktails at dinner and wanting a quick cup of tea before bed, invented the tea bag. In both of our cases, a little too late to even be considered the 100th monkey.
I’ve worked out some of the issues of a potato crust though—grated vs sliced so you can better season the crust and it stays in place, and an option to crisp the crust after turning it out of the skillet, soggy quiche crusts being the bane of even pastry crusts. Because, in the wise parting words of the chef-instructor at my CIA graduation: “moisture is the enemy of browning”.
DISCOUNT!!!!! On the subject of skillets: the folks at Field Company, a family-run business making cast iron skillets in the U.S. is offering a discount of 10% to both free and paid subscribers of Have Your Cake. And: they will allow you to stack the discount with the 25% off they are offering for Memorial Day, so you get 35% off! Use code HAVEYOURCAKE
These pans are in the style of vintage cast iron—unusually thin, and like glass when seasoned. Check out the video on their about page for how they are made.
There’s two recipes this week, both using the potato crust idea. Both are made in a 10-inch skillet; one is a deeper crust for a quiche that is very similar to the original quiche I created for Tartine in 2002 based on a French recipe I learned while working there, and the other is a tart that’s made in a shallower crust with a slightly different ratio of egg to liquid for a more creamy tart. You’ll find recipes for each below, and PDFs at the bottom.
As mentioned above, the one challenge with a potato crust is getting it crisp (although it browns perfectly, even with parchment on the bottom). I like the quiche and tart straight from the oven as-is—the top of the crust is crisp, and the bottom is a delicious, seasoned potato layer that is just part of the dish. If you do want it crisp (it won’t be crackly crisp, but you can make it crisper), you invert it onto a sheet pan once baked and pop it back into a hot oven potato-side up.
Change up the fillings as you like—different cheeses, add olives, other herbs, spinach instead of chard. If you use a lot of greens, cook them first and squeeze out excess moisture.
You all have a great weekend!
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