Ingredients about a pound of red-skinned (or other) potatoes extra-virgin olive oil kosher salt and pepper to taste 5 large eggs 3 tablespoons all-purpose flour 1 cup crème fraîche 1 cup whole milk 1 tsp. kosher salt ½ tsp. freshly ground black pepper Mix of finely chopped herbs, such as: 1/2 cup chives, 2 teaspoons fresh thyme, 1/4 cup fresh tarragon Instructions Preheat the oven to 350ºF. Thinly slice the potatoes using a mandoline or sharp knife—they should be 1/8-inch thick or thinner. Place them in a large bowl and toss them with olive oil (at least a couple of tablespoons) and with a generous pinch of salt and pepper. Line the quiche pan (pie plate, cast iron skillet, etc.) with the potatoes, overlapping them as you arrange them—see the photos above for a reference. Be sure the layer of potatoes closest to the edge extends above the rim—again, see photo.
Place the pan on a sheet pan and transfer to the oven. Bake for 20 minutes.
Meanwhile, place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
In a medium bowl, whisk the crème fraîche until smooth. Whisk in the milk. Pour the egg mixture through a fine mesh sieve held over the milk mixture.
Whisk in the salt, pepper and herbs.
Pour the egg mixture into the par-cooked potato crust. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 40 minutes. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.