Plato principal
Potato Crust Quiche with Ham, Spinach and Cheese
1 h 40 minPara 8Nutri-Score C€€
C
1 h 40 min
1 h 40 minPotato Crust Quiche with Ham, Spinach and Cheese
receta de
itskatiebien
@itskatiebien
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
golden potatoes (medium, halved)Frutas y verduras6 piezas
avocado oil spray (for greasing the pan and crust)Despensa10 ml
salt (for the boiling water and the crust)Especias6 g
eggsLácteos6 piezas- ricottaLácteos125 g
shredded cheddar (shredded, plus extra for topping)Lácteos60 g
diced ham (diced)Carne75 g
spinach (large handful, finely chopped)Frutas y verduras60 g
black pepper (freshly ground)Especias1 g
fresh chives (finely chopped, for topping)Frutas y verduras5 g
flaky salt (for finishing)Especias2 g
por ración
Nutrición
180kcal
- Carbohidratos
- 22 g
- Proteínas
- 8 g
- Grasas
- 7 g
lo que usará
Utensilios
Olla
Molde desmontable
Bol
Varillas
Horno
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Pre-bake the crust
- Bake at 425°F until lightly golden and starting to crisp.
- Paso 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.
- Paso 5
Bake the quiche
- Bake at 425°F until fully set and no longer jiggly in the center.
- Paso 6
Cool and finish
- Let the quiche cool slightly before removing it from the springform pan.
- Finish with fresh chives and flaky salt.