Potato Quiche with Sunchokes

Add a touch of delicious decadence to brunch with this Sunchokes and Potato Quiche, all with a homemade crust and veggie-loaded filling.

This savory and filling dish features a flaky crust filled with a creamy mixture of eggs, milk and cheese, combined with sliced potatoes and savory herbs and spices.

Be sure to check out the rest of our breakfast and brunch recipes, too!

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About Sunchokes

Sunchokes, also known as Jerusalem artichokes, are small and knobby, similar in size and shape to ginger or small potatoes.

They have a slightly sweet and nutty flavor, with a crunchy and slightly starchy texture.

Sunchokes can be found in many grocery stores and farmers markets during their peak season, which runs from fall to early spring.

When purchasing sunchokes, look for firm, dry, and unblemished roots with a fresh and earthy scent

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A special thanks to New York Times best-selling cookbook author John Kanell on behalf of the American Egg Board for this recipe.

John Kanell is also the founder of Preppy Kitchen.

Potato Quiche with Sunchokes

Recipe courtesy of John Kanell (@PreppyKitchen) on behalf of the American Egg Board
This recipe takes just 20 minutes to put together and 55 minutes to cook.

It serves 10.

Ingredients:

Crust:

• 1 lemon, zest and juice only
• 1 egg
• 1 1/3 cups flour
• 9 tablespoons butter
• 1/4 teaspoon salt

Quiche:

• 1/3 cup Yukon gold potatoes, cut into1/2-inch cubes
• 3/4 cup sunchokes, sliced 1/2-inch thick
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, chopped
• 2 tablespoons butter
• 2 cups Swiss chard, chopped with stock removed

Custard:

• 6 eggs
• 1/3 cup grated Parmesan
• 1/2 cup grated gouda
• 1/2 cup heavy cream
• 2 tablespoons parsley, chopped
• 2 tablespoons fresh thyme, chopped

Directions for Potato Quiche:

To make crust

In small bowl, whisk lemon juice with egg.

In large bowl, mix flour, butter and salt. Mix using hands. Drizzle in lemon mixture. Add lemon zest.

Using fingers, knead dough to break down butter. Cover dough with plastic wrap and roll into disc while at room temperature then refrigerate until firm.

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To make quiche filling

Preheat oven to 425 F.

Toss potatoes and sunchokes with olive oil, salt and pepper then spread out on baking sheet.

Bake 15-20 minutes, or until fork tender, tossing pieces halfway through.

Add onion to well-buttered pan and cook over medium heat about 15 minutes, stirring frequently, until caramel colored. Add Swiss chard and continue cooking until wilted, stirring occasionally. Set aside to cool.

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Roll out dough on pastry mat or well-floured surface. Prick with fork. Carefully transfer dough to quiche pan, fold edges under and crimp then transfer to freezer.

To make custard

Reduce oven temperature to 375 F.

In large bowl, whisk eggs, cheeses, heavy cream, parsley and thyme.

Add caramelized onions and vegetables then mix. Add mixture to crust.

Tent with foil and bake about 20 minutes.

Reduce oven temperature to 350 F and bake about 40 minutes.

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For food safety, casseroles containing eggs should always be cooked at a minimum of 160 F.

Notes: Bake times depend on size of quiche. Deeper quiches may require additional bake time.

As quiche cools, filling continues to set; it may wobble when removed from oven.