Potato crust quiche
Serves 6 - 8
Easy
Prep:
Cook: -
Try this innovative way to use potatoes – as a stand-in for a pastry case for a quiche with a cheese and bacon filling. Serve with a green salad on the side
Skip to ingredients
Units:
- 500g baby potatoes
- neutral-tasting oil(such as vegetable), for the tin
- 4 eggsbeaten
- 150g soured cream
- 150ml double cream
- 1 tbsp American-style mustard
- handful of chiveschopped
- 3 spring onionssliced
- 200g smoked bacon lardonscooked until crispy
- 75g grated mozzarella
Nutrition: Per serving (8)
- kcal304
- fat24g
- saturates13g
- carbs10g
- sugars2g
- fibre1g
- protein11g
- salt0.9g
Method
step 1
Halve the potatoes and put in a pan of cold water. Season well with salt, then bring to the boil. Once boiling, cook for 20 mins, until tender when pierced with a knife. Drain in a colander.
step 2
Heat the oven to 200C/180C fan/gas 6. Lightly oil a 23cm springform cake tin and tip in the potatoes. Use the bottom of a mug or a clean, smaller tin to press the potatoes down in an even layer and create a uniform base and side.
step 3
Whisk the eggs with the cream, mustard, most of the chives, the spring onions, bacon lardons and a pinch of salt and pepper in a jug. Pour this into the potato base, then sprinkle over the grated mozzarella.
step 4
Bake the quiche for 25-30 mins until the centre is just set and the top lightly browned. Sprinkle over the remaining chives. Leave to cool before slicing.
