Potato Crust Quiche (Ham, Spinach & Cheese)
Equipment
Ingredients
Crust
golden potatoes (medium)
6 piece
avocado oil
2 tbsp
salt
1 tsp
Filling
eggs
6 piece
ricotta
125 g
cheddar cheese (shredded)
120 g
ham (diced)
75 g
spinach (chopped)
60 g
black pepper
0.5 tsp
fresh chives (chopped)
2 tbsp
flaky salt
1 tsp
Instructions
Prep potatoes
Cut 6 medium golden potatoes in half for faster cooking and easier peeling.
Boil potatoes
Place potatoes in boiling water and cook until fork tender.
Cool and peel
Let potatoes cool slightly, then peel the skins off.
Prepare springform pan
Spray a springform pan with avocado oil.
Form potato crust
Press boiled potatoes into the bottom and up the sides of the pan to form a crust. Use a cup to press evenly.
Season and oil crust
Spray the crust with more avocado oil and sprinkle with salt.
Pre-bake crust
Bake the potato crust at 220°C for 20–25 minutes until lightly golden and crisp.
Prepare filling
Whisk together eggs, ricotta, cheddar, diced ham, chopped spinach, salt and pepper in a bowl.
Assemble quiche
Pour filling into the pre-baked potato crust and top with extra shredded cheddar.
Bake quiche
Bake at 220°C for 40–45 minutes until the center is fully set and no longer jiggly.
Cool and finish
Cool slightly before removing from the springform pan. Top with fresh chives and flaky salt.
Original recipe
Storage
Best enjoyed fresh. Reheat slices to restore crisp crust.
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