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Potato Crust Quiche with Ham, Spinach and Cheese
1 Std. 40 Min.Für 8Nutri-Score C€€
C
1 Std. 40 Min.
1 Std. 40 Min.Potato Crust Quiche with Ham, Spinach and Cheese
was Sie brauchen
Zutaten
golden potatoes (medium, halved)Obst & Gemüse6 Stücke
avocado oil spray (for greasing the pan and crust)Vorräte10 ml
salt (for the boiling water and the crust)Gewürze6 g
eggsMilchprodukte6 Stücke- ricottaMilchprodukte125 g
shredded cheddar (shredded, plus extra for topping)Milchprodukte60 g
diced ham (diced)Fleisch75 g
spinach (large handful, finely chopped)Obst & Gemüse60 g
black pepper (freshly ground)Gewürze1 g
fresh chives (finely chopped, for topping)Obst & Gemüse5 g
flaky salt (for finishing)Gewürze2 g
pro Portion
Nährwerte
180kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 8 g
- Fett
- 7 g
was Sie verwenden
Utensilien
Kochtopf
Springform
Rührschüssel
Schneebesen
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Boil the potatoes
- Cut the potatoes in half and place them in a pot of salted boiling water.
- Boil until fork tender, then drain and let them cool slightly.
- Peel the skins off; they should slide off easily.
- Schritt 2
Form the potato crust
- Spray the springform pan with avocado oil.
- Press the boiled potatoes into the bottom and up the sides of the pan to form a crust, using a cup to press and shape it evenly.
- Spray the crust with a little more avocado oil and sprinkle salt over the base and sides.
- Schritt 3
Pre-bake the crust
- Bake at 425°F until lightly golden and starting to crisp.
- Schritt 4
Make the filling
- In a bowl, whisk together the eggs, ricotta, cheddar, diced ham, chopped spinach, salt and pepper.
- Mix well, then pour into the pre-baked potato crust.
- Top with extra shredded cheese.
- Schritt 5
Bake the quiche
- Bake at 425°F until fully set and no longer jiggly in the center.
- Schritt 6
Cool and finish
- Let the quiche cool slightly before removing it from the springform pan.
- Finish with fresh chives and flaky salt.