Main
Potato Crust Quiche with Ham, Spinach and Cheese
1 h 40 minServes 8Nutri-Score C€€
C
1 h 40 min
1 h 40 minPotato Crust Quiche with Ham, Spinach and Cheese
what you need
Ingredients
golden potatoes (medium, halved)Produce6 pieces
avocado oil spray (for greasing the pan and crust)Pantry10 ml
salt (for the boiling water and the crust)Spices6 g
eggsDairy6 pieces- ricottaDairy125 g
shredded cheddar (shredded, plus extra for topping)Dairy60 g
diced ham (diced)Meat75 g
spinach (large handful, finely chopped)Produce60 g
black pepper (freshly ground)Spices1 g
fresh chives (finely chopped, for topping)Produce5 g
flaky salt (for finishing)Spices2 g
per serving
Nutrition
180kcal
- Carbs
- 22 g
- Proteins
- 8 g
- Fat
- 7 g
what you’ll use
Tools
Stockpot
Springform pan
Mixing bowl
Whisk
Oven
step by step
Method
- Step 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.
- Step 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.
- Step 3
Pre-bake the crust
- Bake at 425°F until lightly golden and starting to crisp.
- Step 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.
- Step 5
Bake the quiche
- Bake at 425°F until fully set and no longer jiggly in the center.
- Step 6
Cool and finish
- Let the quiche cool slightly before removing it from the springform pan.
- Finish with fresh chives and flaky salt.