Potato crust quiche
Try this innovative way to use potatoes – as a stand-in for a pastry case for a quiche with a cheese and bacon filling. Serve with a green salad on the side
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Prep:15 mins
Cook:50 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 304
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fat 24g
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saturates 13g
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carbs 10g
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sugars 0g
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fibre 1g
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protein 11g
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salt 0.9g
Ingredients
- 500g baby potatoes
- neutral-tasting oil (such as vegetable), for the tin
- 4 eggs , beaten
- 150g soured cream
- 150ml double cream
- 1 tbsp American-style mustard
- handful of chives , chopped
- 3 spring onions , sliced
- 200g smoked bacon lardons , cooked until crispy
- 75g grated mozzarella
Method
Halve the potatoes and put in a pan of cold water. Season well with salt, then bring to the boil. Once boiling, cook for 20 mins, until tender when pierced with a knife. Drain in a colander.
Heat the oven to 200C/180C fan/gas 6. Lightly oil a 23cm springform cake tin and tip in the potatoes. Use the bottom of a mug or a clean, smaller tin to press the potatoes down in an even layer and create a uniform base and side.
Whisk the eggs with the cream, mustard, most of the chives, the spring onions, bacon lardons and a pinch of salt and pepper in a jug. Pour this into the potato base, then sprinkle over the grated mozzarella.
Bake the quiche for 25-30 mins until the centre is just set and the top lightly browned. Sprinkle over the remaining chives. Leave to cool before slicing.
