Spiced smashed potato quiche
Serves 4
Easy
Prep:
Cook:
plus cooling
Try Dr Divya’s spiced paneer quiche and swap out the usual pastry base with crispy baby potatoes for a gluten-free veggie lunch or dinner everyone will love
Skip to ingredients
Units:
- 700g baby potatoes
- 1 tsp olive oilto brush
- 4 eggs
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 100g frozen peas
- 150g paneercubed
- ½ red onionthinly sliced
- handful of spinachchopped
- handful of corianderchopped
- 320g long-stem broccolisteamed, to serve
Nutrition: Per serving
- kcal347
- fat13g
- saturates6g
- carbs32g
- sugars6g
- fibre8g
- protein21g
- salt0.63g
Method
step 1
Cook the potatoes in a pan of boiling water until tender.
step 2
Heat the oven to 200C/180C fan/gas 6. Drain the potatoes, then tip into a 25cm pie dish. Use the bottom of a clean glass or mug to squash the potatoes into an even layer to form a crust that covers the base and sides of the dish. Brush the potatoes with oil and bake for 30 mins until crispy.
step 3
In a jug, whisk the eggs with the spices and a little seasoning. Scatter the peas, paneer, onion and spinach over the potato crust, then pour over the eggs and sprinkle over the coriander. Bake in the oven for 30-35 mins, until set but with a slight wobble. Leave to cool for at least 15 mins in the tin before slicing and serving with the broccoli.
