Sunchokes and Potato Quiche

Sunchokes and Potato Quiche
  • 75M Total Time

  • 20M Prep Time

  • 19 Ingredients

  • 10 Servings

John Kanell x American Egg Board – Holiday Collaboration

John Kanell

Ingredients and Directions

For the Crust


  1. Preheat to 375 degrees F

  2. Zest a whole lemon

  3. In a small bowl, combine the juice from 1 lemon and an egg. Whisk together.

  4. In a large bowl add flour, grated butter (cold), salt. Mix with your hands.

  5. Drizzle in lemon mixture. Add in lemon zest. Work the dough with your fingers, kneading in the bowl to break down the butter.

  6. Cover dough with plastic wrap and roll into a disk while itʼs at room temperature then transfer to the fridge until firm.


  • 1 lemon, zest and juice
  • 1 egg
  • 1 1/3 cup flour
  • 9 tbsp butter
  • 1/4 tsp salt
For the Filling


  1. Preheat the oven to 425. Toss the potato and sunchokes with olive oil, salt and pepper then spread out on a baking sheet.

  2. Bake for about 15-20 minutes or until fork tender, tossing the pieces halfway through.

  3. Add onion to a well-buttered pan and cook over medium heat for about 15 min stirring frequently until a caramel color appears.

  4. Add the Swiss chard and continue cooking until wilted, stirring occasionally. Set aside to cool slightly.

  5. Roll out the dough on a pastry mat or well floured surface. Prick with a fork before adding to pan.

  6. Carefully transfer the dough into a quiche pan, fold the edge under and crimp then transfer back to the freezer to chill.


  • 1 onion, chopped
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cups Swiss chard, chopped with stalk removed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup sunchokes, slicked 1/2 inch thick
  • 1/3 cup Yukon gold potatoes, 1/2 inch cubes
For the Custard


  1. Take the thyme leaves off of the vein. Chop up. Grate parmesan and gouda.

  2. In a large bowl, add eggs, cheeses, heavy cream, parsley and thyme. Give it a whisk.

  3. Add the caramelized onions and vegetables then mix together.


  • 6 eggs
  • 1/2 cup heavy cream
  • 1/3 cup parmesan
  • 1/2 cup grated gouda
  • 2 tbsp parsley, chopped
  • 2 tbps fresh thyme, chopped
For the Assembly


  1. Add mixture to crust.

  2. Tent with tin foil and bake for about 20 min at 375 degrees F.

  3. Reduce heat to 350 degrees F and bake for about 40 min.


I want to say a bit about the baking. It’s going to depend on the size of your quiche. I made a VERY deep one and it took about an hour in the oven. I will say that as it cools the filling sets up more so don’t be afraid of a bit of wobble. You can also tent your crust for part of the baking to prevent burning but it’s kinda optional depending on the bake time you’ll need.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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