Easy Peasy Potato-Crusted Quiche
If time is too short to mess around with pastry, then try this easy peasy potato-crusted quiche instead! Perfect for prepping ahead for lunch boxes or having hot for dinner, the spinach and sun-dried tomato filling is packed full of sunshine and simply sings of the start of summer!
Prep: 15 mins | Cook: 20 mins
Serves 6 people
Ingredients
- FOR THE POTATO CRUST
- 750g new/baby potatoes, large ones sliced in half
- 1 tbsp rapeseed oil
- Sea salt & cracked black pepper
- FOR THE QUICHE
- 150g spinach
- 4 large FREE free range eggs
- 250ml double cream
- 100ml milk
- 60g red Leicester, crumbled or grated
- 80g sun-dried tomatoes
- 15g flatleaf parsley
- Seasonal salad leaves (to serve)
- Balsamic vinegar (to serve)
Method
- Preheat the oven to 220C/200C fan/gas 7.
- Place the potatoes in a pan of boiling salted water and simmer for 12 - 15 minutes until the potatoes are tender. Drain and allow to steam dry for a couple of minutes.
- Place the cooked potatoes in pie dish, drizzle with the rapeseed oil and season generously with salt and pepper. Using a fork, crush the potatoes before evenly smoothing them across the base and up the walls of the dish to creating a case for the quiche.
- Place the potato crust in the oven for 15 minutes whilst you make the filling. Add spinach to a microwavable bowl and loosely cover with cling film. Place in the microwave for 1 minute just until the spinach has wilted. When cool enough to handle, squeeze all the excess liquid out of the spinach before roughly chopping.
- Crack the eggs into a large bowl then pour in the cream and milk. Season with salt and pepper before whisking together to combine. Add the chopped spinach followed by the cheese. Roughly chop the tomatoes and parsley before also adding to the bowl. Briefly whisk all the ingredients together.
- Remove the potato case from the oven and turn down the heat to 200C/180C fan/gas 6. Pour the egg mixture into the potato case and carefully return to the oven and bake for 20 - 25 minutes until golden on top and just set.
- Remove from the oven and allow to cool for 5 minutes before slicing and serving. Alternatively, the quiche can be enjoyed cold. Add a handful of seasonal leaves and drizzle of balsamic vinegar to finish.
