Grated whole potatoes with onion, salt and olive oil, filled with a summer herb and tomato quiche.
Course Brunch
Cuisine Mediterranean
Keyword Potato Crust Herb Quiche
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 6servings
Equipment
Box Grater or Food Processor
Large Quiche Dish
Ingredients
38-ozRusset Potatoes grated with peels on or off
1Onion, small grated
1 tbspOlive oil
1tbspPotato starch
1tspSalt
1tbspButter
pinchCayenne pepper
Quiche Fillingor your own
1tbspOlive oil
1tbspLemon juice
2Garlic cloves
1 1/2cupsFresh spinachrough chopped
8Large eggs
1 1/2cupsShredded Cheese
pinchSalt
pinchCayenne pepper
2tbspFresh Oregano or Basil leaves
2-3Plum tomatoesthinly sliced
Instructions
Preheat oven to 425
Grate the potatoes and onion, drain the liquid out, then squeeze the remaining liquid out and transfer the potatoes and onion mixture to a large bowl.
Sprinkle in the potato starch, salt and pepper and mix well.
Drizzle the olive oil in and mix again.
Place the pat of butter into the baking dish and set in the oven just long enough to melt the butter, remove. Brush the dish with the melted butter and transfer the potato mixture to the buttered baking dish. Press, press and press the potato mixture into the pan, just as you would a pie crust, covering the bottom and up the sides of the dish.
Bake for 20 minutes.
While baking, mix the quiche filling and have it ready to add to the crust.
Quiche Filling
In a skillet, over medium heat, add the olive oil, garlic and lemon juice, along with the rough chopped spinach. Put a lid on for just a few minutes until the spinach is wilted. Remove from the stove.
In a large bowl, whisk the eggs until light and well mixed. Whisk in the cheese, salt, pepper and fresh herbs. Fold in the spinach mixture along with the juices in the pan.
Lower the oven to 350. Remove the crust. Pour the quiche mixture into the hot crust, layer the tomatoes on top and place back in the oven to continue baking until the filling no longer jiggles and is firm to the touch, about 25-30 minutes.
Cool just enough to slide a knife gently around the edges of the crust, slice and serve.