Potato Crust Quiche
Potato Crust Quiche
Ingredients
For the Potato Crust
- 1 kg potatoes, whole, skin on
- as needed olive oil, to drizzle
For the Quiche Filling
- 6 eggs
- 1 cup milk
- 240 g cottage cheese
- 2 cups baby spinach, finely chopped
- 200 g feta, crumbled
- 1/4 cup dill, chopped
- 1/4 cup fresh mint, finely chopped
- 2 tablespoons chives, chopped
- 1 lemon, zest of
- as needed salt, to season
To Top
- 1/4 cup mozzarella, grated
Instructions
- 1
Preheat your oven to 200°C (390°F). Place the whole, skin-on potatoes on a baking tray, drizzle with olive oil, and roast for 1 hour or until they are tender when pierced with a fork.
⏱️ 60 min•🌡️ 200
- 2
Reduce the oven temperature to 180°C (350°F). Lightly grease a springform pan.
⏱️ 5 min•🌡️ 180
- 3
Carefully transfer the roasted potatoes to the prepared springform pan. Using the base of a cup, firmly squash the potatoes to form an even crust over the base and up the sides of the pan. Drizzle a little more olive oil over the potato crust.
⏱️ 10 min
- 4
In a large bowl, whisk together the eggs, milk, and cottage cheese until well combined.
⏱️ 3 min
- 5
Gently fold in the finely chopped baby spinach, crumbled feta, chopped dill, finely chopped fresh mint, chopped chives, lemon zest, and salt until evenly distributed.
⏱️ 5 min
- 6
Pour the quiche filling mixture into the potato crust and smooth the top with a spoon or spatula.
⏱️ 2 min
- 7
Sprinkle the grated mozzarella evenly over the top of the quiche.
⏱️ 1 min
- 8
Bake in the preheated oven (180°C/350°F) for 45 minutes, or until the quiche is set in the center and the top is golden brown.
⏱️ 45 min•🌡️ 180
- 9
Remove the quiche from the oven and let it rest for 10 minutes before slicing and serving. This allows the quiche to set further and makes for cleaner slices.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Crust Quiche
For the Potato Crust
- 1 kg potatoes, whole, skin on
- as needed olive oil, to drizzle
For the Quiche Filling
- 6 eggs
- 1 cup milk
- 240 g cottage cheese
- 2 cups baby spinach, finely chopped
- 200 g feta, crumbled
- 1/4 cup dill, chopped
- 1/4 cup fresh mint, finely chopped
- 2 tablespoons chives, chopped
- 1 lemon, zest of
- as needed salt, to season
To Top
- 1/4 cup mozzarella, grated
Instructions
- 1
Preheat your oven to 200°C (390°F). Place the whole, skin-on potatoes on a baking tray, drizzle with olive oil, and roast for 1 hour or until they are tender when pierced with a fork.
⏱️ 60 min•🌡️ 200 - 2
Reduce the oven temperature to 180°C (350°F). Lightly grease a springform pan.
⏱️ 5 min•🌡️ 180 - 3
Carefully transfer the roasted potatoes to the prepared springform pan. Using the base of a cup, firmly squash the potatoes to form an even crust over the base and up the sides of the pan. Drizzle a little more olive oil over the potato crust.
⏱️ 10 min - 4
In a large bowl, whisk together the eggs, milk, and cottage cheese until well combined.
⏱️ 3 min - 5
Gently fold in the finely chopped baby spinach, crumbled feta, chopped dill, finely chopped fresh mint, chopped chives, lemon zest, and salt until evenly distributed.
⏱️ 5 min - 6
Pour the quiche filling mixture into the potato crust and smooth the top with a spoon or spatula.
⏱️ 2 min - 7
Sprinkle the grated mozzarella evenly over the top of the quiche.
⏱️ 1 min - 8
Bake in the preheated oven (180°C/350°F) for 45 minutes, or until the quiche is set in the center and the top is golden brown.
⏱️ 45 min•🌡️ 180 - 9
Remove the quiche from the oven and let it rest for 10 minutes before slicing and serving. This allows the quiche to set further and makes for cleaner slices.
⏱️ 10 min