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