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Quiche with a potato crust |

Potato crust quiche

I came across this interesting idea on for the love of cooking blog and just had to try it! Pastry for whatever reason is not a favorite of mine to make so when the idea to use potato slices as a base for a quiche came along, it was like a godsend. It turned out like a gourmet potato bake with wonderful crisped up edges and is on my all time favorite list from now on. (4 people easily) I used a 29cm springform cake tin to make it in so I could remove it easily and would recommend it unless you are going to serve from the dish.

What you need

2 large roasting potatoes thinly sliced
spash of olive oil
1 medium onion grated
2 cups of filling mixture total, I used diced black mushrooms, chopped spring onions and ham
handful of mature cheddar (about 1/4 cup)
8 large eggs well beaten
1/4 cup of milk
Salt and pepper

The process

Heat your oven to 180 Celsius

Oil the cake tin with spray and cook or a bit of olive oil. Line the base and sides of the cake tin about 5 cm up the side with the sliced potatoes, overlap them and press them down quite firmly. If you have an oil spray, spray a little olive oil onto the potatoes and pop into the oven for about 10 minutes or so to settle to base. Remove and set aside.

While the potato is cooking, fry the onions, mushrooms and ham on a medium heat in a little oil until softened. Beat the eggs and milk well, season with salt and pepper. Sprinkle over the potato base along with the cheese and then pour the egg mixture slowly into the potato shell.

Bake for 30 minutes on the middle rack. Test it by pressing down on the center, it should be a little springy and not soft.

Allow to cool down for about 5 minutes before removing the sides of the tin and serve with a salad!

A really great meal a bit like a really fancy potato bake!

Potato Crust Quiche on Foodista


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15 Responses to “Quiche with a potato crust”

  1. Hazel Blatch says:

    Hi Graham,

    thanks for the recipe. I’M definitely making it for Mothers’ Day! You have such delicious, easy recipes. I’m always making your Easy Eton Mess. Always a hit!
    Have a great w.e. !

  2. Claire says:

    I have become addicted to this site. Thank you for easy ingredients, easy methods and yummy outcome. Telling everyone about this site.

    • Graham says:

      Thanks so much Claire, I just love that you are enjoying the site and sorry for the late reply…. been a very busy boy. Happy days G

  3. Noku says:

    Hi Graham,

    Thanks for making me a star of the family on christmas! From starters to desserts, everything turned out beautifully! I’ll keep you a secret so they’ll keep thinking I’m a wiz in the kitchen! Take care!

  4. Karen says:

    Thanks a gazillion times for these recipes. I am trying them over this festive season and I know they are fail proof. Cheers Karen

  5. Janet says:

    Hi Graham,
    Am also loving your site. Cant wait to try out this recipe, thanks

    J

    • Graham says:

      Hi Janet, enjoy it, it’s something quite different.. a real winner. Happy days G

      • Brigitte says:

        i think ive become addicted to this site..hav 2leave for a few days to try and forget about his site..i realy wanted to make this dish right now.but think it would be better for dinner 2night.then it would be steaming hot…perfect..mmmmm cant wait..

  6. Brigitte says:

    I love this idea. i think pastry sometimes can be too filling and too heavy..when ur eating this type of dish as a snack or “starter” at a party..i think ill put the potatoes in muffin pans and add the filling..this is a great idea.tnx G

    • Graham says:

      Thanks Brigitte, enjoy the little fellas, just keep an eye on them as they will cook a lot quicker and perhaps cook the potato bases a little longer than the recipe before you fill. Cheers for now G

  7. Rasheen says:

    Hi Graham. I have become such a fan of your website. Your recipes require just a little effort with drool-worthy results! This quiche worked beautifully with blanched broccoli, sauteed bacon and chives as a filling. Yum.

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