Crustless Quiche with Potato Purée and Chicken

Ingredients

• 500 g Potatoes (rinsed, boiled, peeled and mashed)
• 30 ml Olive oil (for the purée and greasing the pan)
• 1 c. à café Salt (cooking salt)
• 1 piece Onion (large, sliced)
• 300 g Chicken (cut into cubes)
• 0.5 c. à café Pepper (to taste)
• 1 c. à café Herbes de Provence (to taste)
• 20 ml Liquid cream (added at the end of cooking the filling)
• 3 pieces Eggs (beaten with a pinch of salt)
• 100 g Grated cheese (type Gruyère or Emmental)

Instructions

1. Cooking the potatoes

   Rinse the potatoes, place them in a saucepan of cold water, bring to a boil and cook for 30 minutes until tender.

   Time: PT35M

   Temperature: 100°C

2. Prepare the potato purée

   Drain, peel the still‑hot potatoes and mash them with 20 ml olive oil and a pinch of salt until you obtain a smooth purée.

   Time: PT5M

3. Grease the pan

   Brush the bottom and sides of the tart pan with a drizzle of olive oil using a brush.

   Time: PT3M

4. Form the quiche base

   Spread the potato purée in the pan, pressing firmly to cover the bottom and sides like a crust.

   Time: PT5M

5. First bake of the base

   Bake the pan at 200 °C for 20 minutes until the surface begins to turn lightly golden.

   Time: PT20M

   Temperature: 200°C

6. Slice the onion

   Peel and cut the onion into thin strips.

   Time: PT5M

7. Dice the chicken

   Cut the chicken into small cubes of about 1 cm.

   Time: PT3M

8. Sauté the onion

   In a skillet, heat 1 tablespoon olive oil over medium heat and sauté the onion until translucent.

   Time: PT5M

   Temperature: medium

9. Cook the chicken

   Add the chicken to the skillet, season with salt, pepper and sprinkle with Herbes de Provence. Cook for 10 minutes, stirring occasionally, until the chicken is fully cooked.

   Time: PT10M

   Temperature: medium

10. Incorporate the cream

    Pour 20 ml liquid cream into the skillet, stir quickly and remove from heat. Set aside the filling.

    Time: PT2M

11. Assemble the quiche

    When the purée base has started to crust, pour the filling evenly over it.

    Time: PT5M

12. Prepare the eggs

    In a large bowl, crack the 3 eggs, add a pinch of salt and lightly beat with a fork.

    Time: PT2M

13. Add the eggs and cheese

    Pour the beaten eggs over the filling, then sprinkle 100 g grated cheese on top.

    Time: PT3M

14. Final bake

    Bake again at 200 °C for about 15 minutes, until the cheese is nicely golden and gratinated.

    Time: PT15M

    Temperature: 200°C

15. Rest and serve

    Let the quiche rest for 5 minutes before cutting and serving hot.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Potatoes: sweet potato purée
• Instead of Olive oil: melted butter
• Instead of Salt: sea salt
• Instead of Onion: shallot
• Instead of Chicken: turkey
• Instead of Pepper: white pepper
• Instead of Herbes de Provence: thyme, rosemary
• Instead of Liquid cream: whole milk
• Instead of Eggs: chicken eggs
• Instead of Grated cheese: cheddar

Equipment Needed

• Saucepan
• Colander
• Potato masher or fork
• Chef's knife
• Cutting board
• Skillet
• Wooden spatula
• Kitchen brush
• Tart pan (about 24 cm)
• Mixing bowl
• Whisk
• Oven

Critical Steps — Do Not Skip

• Cooking the potatoes until fully tender
• First bake of the purée base to achieve a light crust
• Cooking the chicken until no longer pink
• Final bake until the cheese is gratinated

Chef Tips from the Video

• Use waxy potatoes (e.g., Charlotte) for a purée that holds together well.
• Add a pinch of nutmeg to the purée for a subtle aromatic note.
• For extra indulgence, incorporate a few sautéed mushrooms into the filling.

Troubleshooting

Storage

Refrigerator: Store the quiche in an airtight container for 3 to 4 days.

Freezer: Wrapped individually, it keeps up to 1 month. Reheat at 180 °C until hot.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the purée base and bake it in advance; keep it refrigerated before adding the filling.
• The filling can be cooked the day before and gently reheated before assembly.