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Potato Crust Quiche with Ham, Mushrooms and Cheddar
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Potato Crust Quiche with Ham, Mushrooms and Cheddar

1 h 40 minServes 6Nutri-Score C€€
from @anakitchendiary9 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • potatoes (boiled, hot)Produce350 g
  • egg yolkDairy1 piece
  • cheddar (grated, for the crust)Dairy30 g
  • salt (to taste)Spices1 g
  • black pepper (to taste)Spices1 g
  • mushrooms (sliced)Produce100 g
  • ham (diced)Meat100 g
  • cheddar (grated, split into 80 g and 40 g)Dairy150 g
  • spring onions (sliced)Produce3 pieces
  • Dijon mustardPantry5 ml
  • oil (or butter, for greasing and frying)Pantry5 ml
  • eggsDairy6 pieces
  • cottage cheeseDairy100 g
  • milkDairy50 ml

per serving

Nutrition

247kcal

Carbs
13 g
Proteins
15 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Springform pan
  • Frying pan
  • Mixing bowl
  • Potato masher
  • Pastry brush

step by step

Method

  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.
    Step 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.
    Step 2

  3. Brush with mustard

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

  4. Fry the mushrooms

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

  5. Mix the filling

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

  6. Fill and top the quiche

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

  7. Bake the quiche

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