Plat
Potato Crust Quiche with Ham, Mushrooms and Cheddar
1 h 40Pour 6Nutri-Score C€€
C
1 h 40
1 h 40Potato Crust Quiche with Ham, Mushrooms and Cheddar
recette de
anakitchendiary
@anakitchendiary
5 recettes
9 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
potatoes (boiled, hot)Fruits et légumes350 g
egg yolkProduits laitiers1 morceau
cheddar (grated, for the crust)Produits laitiers30 g
salt (to taste)Épices1 g
black pepper (to taste)Épices1 g
mushrooms (sliced)Fruits et légumes100 g
ham (diced)Viandes100 g- cheddar (grated, split into 80 g and 40 g)Produits laitiers150 g
spring onions (sliced)Fruits et légumes3 morceaux
Dijon mustardÉpicerie5 ml
oil (or butter, for greasing and frying)Épicerie5 ml
eggsProduits laitiers6 morceaux
cottage cheeseProduits laitiers100 g
milkProduits laitiers50 ml
par portion
Nutrition
247kcal
- Glucides
- 13 g
- Protéines
- 15 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Four
Moule à charnière
Poêle
Saladier
Presse-purée
Pinceau de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Brush with mustard
- Once the crust is set, brush the base with Dijon mustard.
- Étape 4
Fry the mushrooms
- Fry the mushrooms until golden and completely dry.
- Étape 5
Mix the filling
- Mix the mushrooms, ham, spring onions, part of the cheddar, eggs, cottage cheese, milk, salt and pepper.
- Étape 6
Fill and top the quiche
- Transfer the filling onto the potato base.
- Top with the remaining cheddar.
- Étape 7
Bake the quiche
- Bake at 170 °C until the center is fully set.
- Cool in the tin before slicing.