Make Ahead
Quiche Colcannon
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9 Reviews
John K.
August 16, 2022
Rather than using a kitchen towel to squeeze moisture out of the raw spuds after you've shredded them in your Cuisinart, try an all-stainless potato ricer just like your grandmother used (of course, hers was probably enameled steel but the principle is exactly the same). Being raw potatoes, they don't extrude through the ricer holes, only the moisture does. Works great on dewatering steamed spinach for use in your quiche too.
rlsalvati
March 24, 2011
We had this for dinner last night, it was delicious. I did screw a couple things up--forgot to pick up bacon at the market so I used prosciutto instead, and the potatoes discolored while draining in the colander. The crust was good but I didn't care for the look. I'm going to keep working on the crust, the potato taste complements the vegetable filling. Next time I will use bacon. My husband was skeptical when he saw the shredded brussel sprouts, but the finished product won him over.
Ann O.
June 7, 2011
Hi Rl, I would think prosciutto would be tasty. The bacon here replaces Irish bacon in the form of a roast that pulls apart after cooked but it's difficult to find. With more time you can quarter and sauté the sprouts in the bacon fat for more body in the quiche. As for the potatoes turning pinkish, I've found that one good squeeze right after grating can help that but by the time the crust browns in the oven any other color disappears and taste isn't affected. Hope that helps if you decide to give it another try!
Ann O.
March 15, 2011
I tried this and it is very tasty. Good Suggestion.
Ann O.
March 15, 2011
Ok everyone, I'm not a crazy person who refers to herself in the third person. My mother still hasn't quite learned the computer and logged on as me to check out the recipe. : ). Thanks to the others for the nice comments.
cindy0823
March 13, 2011
Thank you so much for posting this recipe. I can't wait to make this for my family!!
Ann O.
March 12, 2011
I'm the author of the recipe and I missed a step when entering. Please crumble the crispy bacon into the sprout mixture after it's cooked so it bakes in the quiche. How could I forget the pork fat?! : )
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