Potato crust quiche (Print Version)
# Ingredients:
→ For the base
01 -
1 tablespoon of olive oil
02 -
A pinch of smoked paprika (about 1/4 teaspoon)
03 -
Fresh or dried thyme or rosemary
04 -
Salt and black pepper to taste
05 -
800g to 900g of potatoes
→ For the topping
06 -
2 grated zucchinis
07 -
20cl of heavy cream (30% fat)
08 -
5 sun-dried tomatoes
09 -
2 eggs
# Instructions:
01 -
Boil the potatoes in salted water for around 25 minutes. Drain them and let them cool down. Mash with a fork, keeping the skins on if you like.
02 -
Mix in the olive oil, paprika, salt, pepper, and either thyme or rosemary. Stir everything together thoroughly.
03 -
Set the oven to 180°C to preheat. Grease a springform pan. Press the potato mixture into the pan, shaping it to cover the bottom and sides. Bake for 40 minutes.
04 -
Whisk the eggs with the heavy cream. Add salt and pepper as needed. Stir in the grated zucchinis and diced sun-dried tomatoes.
05 -
Pour the filling over the potato crust. Pop it back in the oven for another 25 minutes, or until the topping is firm and golden.
# Notes:
01 -
Goes well with a fresh green salad. Serve warm or at room temperature.
02 -
Leaving the potato skins on adds flavor and extra nutrients.