I read this recipe on potato crust quiche and something in my head just snapped into place. I love quiche, but I dislike the ones I buy in supermarkets. I’ve made my own quiche once and while it was good, the shortcrust pastry didn’t exactly go to plan.
Seeing the potato crust idea was like aligning the stars, I could have homemade quiche without the extra hassle. It is also generally healthier using potatoes rather than pastry 🙂
Cauliflower and Broccoli Potato Crust Quiche
~ serves 4 for lunch 2 for dinner. Inspiration from For the love of cooking and her ham potato crust quiche.
- 1 large baking potato, cut into the thinest slices you can manage
- 2 medium eggs (although 3 would be better)
- 100 grams of natural yogurt (I would normally use milk- but had run out)
- 1/2 red onion sliced
- 1/4 green chilli
- 1/2 a broccoli head cut into florets
- 1/2 a cauliflower head cut into florets
- 25 grams of cheese, diced
Preheat the oven to 190oC (375oF).
First slice your potatoes thinly and around a 9 inch cake tin. You can overlap if you wish, I chose not to, and placed mine with some gaps. Although if you are leaving gaps then do remember that as the potatoes cook they shrink, making small gaps huge.
Make sure you place potatoes up the side of the dish too. Spray with a little cooking spray, or use a pastry brush to lightly coat the potatoes in oil. Once the oven is heated up place the tin in the oven for around 7 to 10 minutes. Once done remove and set aside.
While the crust is in the oven part cook the cauliflower and broccoli in a pan of simmer water for 10 minutes. While the vegetables are cooking add the onions and chilli to another pan to lightly fry them until softened.
In a bowl mix the eggs, yogurt and cheese, season well. Once the vegetables are cooked drain and add to the egg mixture. Spoon the mixture into the tin on top of your crust.
Place the tin in the oven for around 30 – 40 minutes (although mine was near 45 hence the caramelised appearance).
Serve as soon as ready.