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Potato Crust Quiche with Ham, Mushrooms and Cheddar
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Potato Crust Quiche with Ham, Mushrooms and Cheddar

1 Std. 40 Min.Für 6Nutri-Score C€€
von @anakitchendiary9 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • potatoes (boiled, hot)Obst & Gemüse350 g
  • egg yolkMilchprodukte1 Stück
  • cheddar (grated, for the crust)Milchprodukte30 g
  • salt (to taste)Gewürze1 g
  • black pepper (to taste)Gewürze1 g
  • mushrooms (sliced)Obst & Gemüse100 g
  • ham (diced)Fleisch100 g
  • cheddar (grated, split into 80 g and 40 g)Milchprodukte150 g
  • spring onions (sliced)Obst & Gemüse3 Stücke
  • Dijon mustardVorräte5 ml
  • oil (or butter, for greasing and frying)Vorräte5 ml
  • eggsMilchprodukte6 Stücke
  • cottage cheeseMilchprodukte100 g
  • milkMilchprodukte50 ml

pro Portion

Nährwerte

247kcal

Kohlenhydrate
13 g
Eiweiß
15 g
Fett
15 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Springform
  • Bratpfanne
  • Rührschüssel
  • Kartoffelstampfer
  • Backpinsel

Schritt für Schritt

Zubereitung

  1. Make the potato crust

    • Mash the hot boiled potatoes with the egg yolk, grated cheddar, salt and black pepper.
    • Grease the tin with oil.
    Schritt 1

  2. Shape and pre-bake the crust

    • Press the mash firmly across the bottom and up the sides of the tin, about 1 cm thick.
    • Bake at 175 °C to set.
    Schritt 2

  3. Brush with mustard

    • Once the crust is set, brush the base with Dijon mustard.
    Schritt 3

  4. Fry the mushrooms

    • Fry the mushrooms until golden and completely dry.
    Schritt 4

  5. Mix the filling

    • Mix the mushrooms, ham, spring onions, part of the cheddar, eggs, cottage cheese, milk, salt and pepper.
    Schritt 5

  6. Fill and top the quiche

    • Transfer the filling onto the potato base.
    • Top with the remaining cheddar.
    Schritt 6

  7. Bake the quiche

    • Bake at 170 °C until the center is fully set.
    • Cool in the tin before slicing.
    Schritt 7
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