Potato Crust Quiche

A lighter take on the traditional quiche — a crispy, golden potato crust replaces the classic pastry base, filled with a soft and savoury cheese, ham, and spinach mixture.

For the crust

• Potatoes 6–8 pcs
• Vegetable oil 1 tsp
• Salt

For the filling

• Eggs 6 pcs
• Sour cream (20%) 1 tbsp
• Semi-hard cheese (or cheddar) 100 g
• Ham (or sausage) 120 g
• Spinach 50 g
• Salt and black pepper (to taste)

For the topping

• Semi-hard cheese (or mozzarella) 50 g

Method

1. 1.Boil the potatoes until a fork easily pierces through them.
2. 2.Lightly grease a springform pan with vegetable oil.
3. 3.Place the boiled potatoes into the pan. Using the bottom of a glass, firmly press them across the bottom and up the sides to create a crust.
4. 4.Lightly brush the potato crust with oil and sprinkle with a pinch of salt.
5. 5.Bake in an oven preheated to 220°C (430°F) for 20–25 minutes until lightly golden and crisp. If the edges crumble, take it out, reshape with the glass, and continue baking.
6. 6.In a large bowl, whisk together the eggs, sour cream, grated cheese, chopped ham, spinach, salt, and black pepper.
7. 7.Pour the filling over the pre-baked potato crust.
8. 8.Sprinkle the remaining grated cheese on top.
9. 9.Bake at 220°C (430°F) for an additional 35–45 minutes, keeping an eye on it so the top does not burn.
10. 10.Allow to cool slightly before carefully releasing the springform pan.

Notes

• Recommended pan diameter: 24 cm.