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Potato Crust Quiche with Ham, Spinach and Cheese
1 u 40 minVoor 8Nutri-Score C€€
C
1 u 40 min
1 u 40 minPotato Crust Quiche with Ham, Spinach and Cheese
wat u nodig heeft
Ingrediënten
golden potatoes (medium, halved)Groente en fruit6 stukken
avocado oil spray (for greasing the pan and crust)Voorraadkast10 ml
salt (for the boiling water and the crust)Kruiden en specerijen6 g
eggsZuivel6 stukken- ricottaZuivel125 g
shredded cheddar (shredded, plus extra for topping)Zuivel60 g
diced ham (diced)Vlees75 g
spinach (large handful, finely chopped)Groente en fruit60 g
black pepper (freshly ground)Kruiden en specerijen1 g
fresh chives (finely chopped, for topping)Groente en fruit5 g
flaky salt (for finishing)Kruiden en specerijen2 g
per portie
Voedingswaarden
180kcal
- Koolhydraten
- 22 g
- Eiwitten
- 8 g
- Vetten
- 7 g
wat u gebruikt
Keukengerei
Soeppan
Springvorm
Mengkom
Garde
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Pre-bake the crust
- Bake at 425°F until lightly golden and starting to crisp.
- Stap 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.
- Stap 5
Bake the quiche
- Bake at 425°F until fully set and no longer jiggly in the center.
- Stap 6
Cool and finish
- Let the quiche cool slightly before removing it from the springform pan.
- Finish with fresh chives and flaky salt.