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Potato Crust Quiche with Ham, Mushrooms and Cheddar
Hoofdgerecht

Potato Crust Quiche with Ham, Mushrooms and Cheddar

1 u 40 minVoor 6Nutri-Score C€€
van @anakitchendiary9 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • potatoes (boiled, hot)Groente en fruit350 g
  • egg yolkZuivel1 stuk
  • cheddar (grated, for the crust)Zuivel30 g
  • salt (to taste)Kruiden en specerijen1 g
  • black pepper (to taste)Kruiden en specerijen1 g
  • mushrooms (sliced)Groente en fruit100 g
  • ham (diced)Vlees100 g
  • cheddar (grated, split into 80 g and 40 g)Zuivel150 g
  • spring onions (sliced)Groente en fruit3 stukken
  • Dijon mustardVoorraadkast5 ml
  • oil (or butter, for greasing and frying)Voorraadkast5 ml
  • eggsZuivel6 stukken
  • cottage cheeseZuivel100 g
  • milkZuivel50 ml

per portie

Voedingswaarden

247kcal

Koolhydraten
13 g
Eiwitten
15 g
Vetten
15 g
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wat u gebruikt

Keukengerei

  • Oven
  • Springvorm
  • Koekenpan
  • Mengkom
  • Pureestamper
  • Bakkwast

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Brush with mustard

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

  4. Fry the mushrooms

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

  5. Mix the filling

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

  6. Fill and top the quiche

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

  7. Bake the quiche

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