CRUSTLESS POTATO BRUNCH QUICHE

Crustless Potato Brunch Quiche image

Provided by Daily Inspiration S

Time 1h

Number Of Ingredients 11

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4 medium potatoes (enough for 3 layers)
1 medium-large tomato, sliced very thin, seeds removed (approx. 7-8 slices)
2 Tbsp minced chives (or can use minced green onions (green part only) plus more for topping
1 Tbsp parsley for topping
1 1/2 c whipping cream
1/4 tsp cinnamon
1/8 tsp allspice
2 eggs, lightly beaten
3 thin slices butter cut into quarters for dotting top of quiche
salt & pepper for each layer
sour cream to serve on the side

Steps:

1. Using a mandolin, slice potatoes thin (you will need enough slices for three layers). You will need a quiche dish with high sides. Butter sides and bottom of dish and begin potato layers in a circular fashion (overlapping one another) until bottom is covered. Salt and pepper to taste.
2. Apply next layer of potatoes, completely covering the first layer. Add salt and pepper. Next place tomato slices (seeds removed) on top of second potato layer -- you will need approx. 7-8 slices. Add salt and pepper to taste. Sprinkle with minced chives or green onions (green part only).
3. Layer one additional layer of the potato slices and cover tomatoes completely. Add salt and pepper to taste.
4. In a 2 cup measuring cup, measure 1 1/2 cups whipping cream. Add 1/4 tsp. cinnamon and 1/8 tsp. allspice. Lightly beat 2 large eggs and then add to cream mixture. Mix thoroughly.
5. Pour cream mixture evenly over quiche and allow the cream to permeate the layers. Dot top of quiche with thin slices of butter that have been quartered (6-8 small pieces). Garnish with additional green onions and parsley.
6. Bake at 350 degrees for approximately 35-45 minutes or until firm. Cut into thin slices and serve as a brunch side dish with a dollop of sour cream on the side.