Potato Crust Quiche with Caramelized Onions and Gruyere

 This was on the TODAY show by Chef Dan Barber - it was fabulous we had it for dinner with chicken but it would be fabulous for breakfast or crunch! Add some fresh chives or pancetta or smoked salmon. Mine took almost 40 minutes to bake.

Consider the effortless elegance of the quiche, then take it a few stepsfurther. Substitute the traditional pie crust for a base of creamy, tender new potatoes baked until golden and crispy. Not only does this give an old staple a fresh spin, it also makesit gluten-free. 

TECHNIQUE TIPS: Smash the potatoes while they are still warm and steaming; asthey cool, they become harder to shape. Make sure you overlap the edges of the smashed potatoesslightly. You need to create a watertightseal so the egg mixture stays contained within the potato shell rather than seeping underneath it.

MAKE THE POTATO CRUST: 

1½ pounds Upstate Abundance Potatoes(or baby potatoes), washed and left whole 

3 tablespoons olive oil, divided ( the directions never said what to do with the other 2T EVOO- I drizzled it over the potatoes in pie pan)

1 teaspoon kosher salt 

1/2 teaspoon garlic powder 

1/2 teaspoon fresh cracked black pepper

1. Preheat your oven to 350 F. 

2. Place the whole potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes, until they are fork-tender but not falling apart. Drain and let them steam dry for 5 minutes. 

3. Grease a 9-inch pie plate generously with 1 tablespoon of olive oil. Place the boiled potatoes into the pie plate. Using the bottom of a glass or a measuring cup, gently smash each potato until flattened. Press them together to cover the bottom and up the sides of the dish to form a solid "crust" (patch any holes with potato pieces). Season with the salt, garlic powder and pepper. 

MAKE THE FILLING: 

1 tablespoon butter 

2 medium yellow onions, thinly sliced 

6 large eggs plus 2 egg yolks 

1/2 cup milk 

1 tablespoon fresh thyme leaves 

salt and freshly ground black pepper, to taste 

1 cup shredded Gruyère cheese 

Melt the butter in a skillet over medium heat. Add the sliced onions and cook,stirring occasionally, until soft and deeply golden brown (about 15 minutes). Set aside. 

In a mixing bowl, whisk together the egg and yolks, milk, thyme and a pinch of salt and pepper, until smooth. 

ASSEMBLE: 

1. Sprinkle half the Gruyère cheese over the crust, followed by the caramelized onions. Pour the egg mixture over the top. Finish with the remaining cheese. 

2. Bake for 25 to 30 minutes, or until the center isjustset and doesn't jiggle liquidly when the pan is nudged. 

3. Let cool for 10 minutes before slicing to ensure clean cuts