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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