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Potato Crust Quiche with Ham, Spinach and Cheese
Danie główne

Potato Crust Quiche with Ham, Spinach and Cheese

1 godz. 40 minPorcje: 8Nutri-Score C€€
od @itskatiebien1 importugotowano 0 razy
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Składniki

8 osób
  • golden potatoes (medium, halved)Warzywa i owoce6 kawałki
  • avocado oil spray (for greasing the pan and crust)Spiżarnia10 ml
  • salt (for the boiling water and the crust)Przyprawy6 g
  • eggsNabiał6 kawałki
  • ricottaNabiał125 g
  • shredded cheddar (shredded, plus extra for topping)Nabiał60 g
  • diced ham (diced)Mięso75 g
  • spinach (large handful, finely chopped)Warzywa i owoce60 g
  • black pepper (freshly ground)Przyprawy1 g
  • fresh chives (finely chopped, for topping)Warzywa i owoce5 g
  • flaky salt (for finishing)Przyprawy2 g

na porcję

Wartości odżywcze

180kcal

Węglowodany
22 g
Białko
8 g
Tłuszcz
7 g
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Przybory

  • Garnek
  • Tortownica
  • Miska
  • Trzepaczka
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Pre-bake the crust

    • Bake at 425°F until lightly golden and starting to crisp.
    Krok 3

  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.
    Krok 4

  5. Bake the quiche

    • Bake at 425°F until fully set and no longer jiggly in the center.
    Krok 5

  6. Cool and finish

    • Let the quiche cool slightly before removing it from the springform pan.
    • Finish with fresh chives and flaky salt.
    Krok 6
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