Recently I was flipping through old cookbooks and came across a recipe in More With Less (1976) that used grated potato as the foundation for quiche in place of tart dough.  Having just purchased a pair of individual size cast iron skillets, I decided this was the perfect inaugural recipe—though it would also make a great group breakfast with a larger pan.  Mixed with a touch of oil, salt and spices, the starchy potatoes are molded into a thin layer lining the skillets and par-baked.  Rather than mixing the eggs with cream for a custard, I crack them whole over some fresh Provençal tomato sauce and finish in the oven.  As with all egg dishes, toppings range from virtuous to indulgent—whether it’s diced smoked bacon, crumbled goat cheese, or a simple sprig of fresh basil, each makes an ideal dish to start your day. 

Difficulty:

Prep Time: 10-20 minutes

Cook Time: 30-35 minutes

Serves 2

Ingredients:

1 cup Provençal tomato sauce

OR 1 cup diced tomato

1 Idaho potato (275g)

2 Tbsp. grapeseed oil

½ tsp. sea salt

½ tsp Esplette

½ tsp. Luberon spice from La boîte à Epice (sub. herbs de Provence)

4 eggs, room temperature

2 Tbsp. raw smoked bacon, diced (optional)

1 ounce (30g) crumbled goat cheese (optional)

4 basil leaves, chiffonade

Technique:

•Prepare tomato sauce as directed.

•Preheat the oven to 425˚F.

•Peel and grate the potato into a bowl.  Mix together with oil, salt and spices.  Divide the mixture evenly between the two cast iron skillets; use a fork to make an even layer on the bottom and sides.  Bake for 15-20 minutes until the edges are golden brown.