Kookoo Sibzamini (Persian Fingerling Potato Quiche with Chives)

Top view of a fingerling potato kookoo in a ceramic pie dish on a wood background with chive blossoms next to it

Kookoo Sibzamini (Persian Fingerling Potato Quiche with Chives)

The Persian kuku is similar to a quiche, but is a little more dense. This recipe for Persian Fingerling Potato Quiche with Chives (Kookoo Sibzamini) is a twist of the traditional Persian version and uses sliced potatoes instead of mashed.

Course Breakfast

Cuisine Persian

Keyword kookoo sib zamini, kookoo sibzamini, kuku sib zamini, kuku sibzamini, persian potato kookoo, persian potato kuku, potato kookoo, potato kuku, potato quiche

Prep Time 15

Cook Time 40

Additional Time 15

Total Time 1 10

Servings

Calories 111kcal

Author Laura Bashar | Family Spice

Ingredients

⅛ teaspoon crushed saffron
1 ½ teaspoon hot water
6 large eggs
¼ cup diced chives
¼ cup milk
1 teaspoon salt
⅛ cup ground black pepper
1 lb fingerling potatoes

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Instructions

Using a mortar and pestle, crush saffron and steep with hot water for 10 minutes.
Preheat oven to 375ºF.
In a large bowl, whisk together eggs, chives, milk salt and pepper.
Stir in saffron liquid into the egg mixture.
Scrub fingerling potatoes clean and cut in thin slices. Mix in potato slices.
Spray 9-inch ceramic pie dish with cooking spray and pour in the egg-potato mixture.
Bake for 35-40 minutes or until top is lightly browned.
Let it cool for 15 minutes prior to serving. Or, cool completely and serve at room temperature.

Notes

Serving Suggestions: Serve as a side dish, for breakfast or with a salad for lunch.

TO STORE: Store any leftover kuku in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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