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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 h 40 minPara 6Nutri-Score C€€
de @anakitchendiary9 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • potatoes (boiled, hot)Frutas y verduras350 g
  • egg yolkLácteos1 pieza
  • cheddar (grated, for the crust)Lácteos30 g
  • salt (to taste)Especias1 g
  • black pepper (to taste)Especias1 g
  • mushrooms (sliced)Frutas y verduras100 g
  • ham (diced)Carne100 g
  • cheddar (grated, split into 80 g and 40 g)Lácteos150 g
  • spring onions (sliced)Frutas y verduras3 piezas
  • Dijon mustardDespensa5 ml
  • oil (or butter, for greasing and frying)Despensa5 ml
  • eggsLácteos6 piezas
  • cottage cheeseLácteos100 g
  • milkLácteos50 ml

por ración

Nutrición

247kcal

Carbohidratos
13 g
Proteínas
15 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Molde desmontable
  • Sartén
  • Bol
  • Prensapatatas
  • Pincel de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 2

  3. Brush with mustard

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

  4. Fry the mushrooms

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

  5. Mix the filling

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

  6. Fill and top the quiche

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

  7. Bake the quiche

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