Everything Bagel Latke Quiche

Adapted from Nadiya Hussain's Nadiya Bakes

We’ve replaced the traditional pastry crust of a quiche with a Passover friendly latke crust! You get the latke flavour without all the frying, and of course we couldn’t resist adding everything bagel seasoning to the crust and combining it with cream cheese and green onions in the filling. This dish definitely feels fancy but is wonderfully easy to make, and is something we’ll be making all year long!

Ingredients

Latke Crust
½ Tbsp canola or vegetable oil
2 large potatoes (650 grams) – we used a mix of sweet potato and russet potatoes, peeled
1 ¼ tsp Diamond Crystal kosher salt
¼ tsp pepper
½ tablespoon sesame seeds
½ tablespoon poppy seeds
½ tablespoon onion powder
¼ teaspoon garlic powder
¼ cup potato starch
2 large eggs, one for mixing with the potatoes and another for brushing

Filling
4 large eggs
1 cup whole or 2% milk
¼ cup cream cheese, at room temperature
3 green onion, trimmed and finely chopped
¼ tsp Diamond Crystal kosher salt
¼ tsp pepper
½ cup aged cheddar

directions

Preheat oven to 350 degrees. Grease a 9 inch pie plate with ½ tablespoon of canola or vegetable oil and set aside.

Using a food processor fitted with the large-sized shredding disk, shred the potatoes. Working in batches, wrap the grated potatoes in a dish towel (or cheesecloth) and squeeze out as much liquid as you can.

Place the shredded, squeezed potatoes in a large bowl. Add the salt, pepper, sesame seeds, poppy seeds, onion powder, garlic powder, and potato starch. Mix until the potatoes, the spices and the potato starch are well combined. Add one egg to the potato mixture and mix until the potatoes are well coated in egg. If you decide to use a pre-mixed everything bagel seasoning that contains salt, omit the salt from this recipe and use about 1 ½ – 2 tablespoons of the pre-mixed seasoning.

Place the potato-egg mixture into the pie plate and using a small measuring cup or a flat bottomed cup, press the mixture into the pie plate and up the sides. Bake for 25 – 30 minutes until slightly golden. 

Lightly beat the second egg, and generously brush the potato crust with it to seal the crust and prevent the filling from soaking into it. Once you’ve brushed the crust, bake for another 5 minutes.

Meanwhile, make the filling. In a medium bowl, whisk the four eggs and milk until well blended. Add in the cream cheese, and mix until combined – it’s okay if there are some lumps. Finally, mix in the green onion, salt and pepper.

Remove the potato crust from the oven, and add the grated cheddar cheese to the bottom of the crust. Pour the filling mixture into the crust and bake for 25 – 30 minutes until it is just set.

 

Let cool for 30 minutes, this is an important step because it allows the filling to completely set, then enjoy!

Serves 6 – 8
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