What's the difference between a tart and a quiche? It seems like a tart has less filling than a quiche and possibly fewer eggs. Also, tarts are usually baked in a pan with removable sides and may or may not have an 'e' on the end. So I'm calling this a tart(e).
I pinned a pretty picture of a potato crust herb tart from the Sweet Daily Blog about a year ago and have finally gotten around to giving it a whirl. Excellent. Just the thing for anyone who craves the comfort of a warm, savory tart but could do without the pastry crust. The potatoes are soft and crispy and the filling fresh, tangy and flavorful from the cottage and feta cheese and not too eggy ('cause it's not a quiche, right?).
Spinach Arugula Tart with a Potato Crust
adapted from Sweet Daily Blog
Makes one 7" tart
2 large russet potatoes
1/2 large onion, diced
1 package frozen spinach, thawed and squeezed dry
2 cups arugula, roughly chopped
Zest from 1/2 lemon
1/2 cup cottage cheese
1/2 cup feta cheese, crumbled
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1. Preheat oven to 375º
2. Using a mandoline slice first potato lengthwise into 1/4" thick ovals (for sides of pan). Slice second potato into 1/4" thick rounds (for bottom of pan). You may not use all the potato slices. Heat a large skillet over medium-high heat and coat bottom with olive oil. Saute potatoes for a few minutes per side until a little golden and tender, adding more oil if needed. Lightly salt and set aside on paper towels.
3. In same pan you sauteed potatoes in add onions and cook until translucent. Add chopped arugula and stir just until wilted. Set aside.
4. Grease a 7" spring-form pan with olive oil or butter and line bottom and sides with potato, overlapping as necessary.
4. Break eggs into large bowl and whisk until combined. Add onion and arugula mixture, cheeses, zest, salt, pepper and spinach and mix thoroughly. Pour into potato crust and smooth to edges. Bake for 45-50 minutes until set. Let cool for 15 minutes, release sides and serve.