Potato-Crust Spinach Quiche

Name: Potato-Crust Spinach Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 800 Potato; 150 Spinach; 150 Feta; 3 Egg; 120 Milk; 50 Cheddar; Salt; Black pepper; 2 Olive oil

A gluten-free quiche with a mashed potato base, spinach, feta and melted cheddar on top.

Smellsyummuk - Naz

Prep: 15m
Cook: 45m
Steps: 8
Servings: 4
Difficulty: Easy

Weeknight #gluten-free #vegetarian

Method

Step 1Preheat the oven
Preheat the oven to 200°C, conventional heat.
Step 2Boil the potatoes15 min
Boil the potatoes until soft, then drain.
Note
Use thin-skinned or new potatoes and keep the skins on.
Potato
Step 3Prepare the dish
Grease a round oven dish or cake tin with olive oil.
Olive oil
Step 4Create the potato base
Add the potatoes to the dish and mash them down to create the base. Drizzle with a little olive oil and season with salt and black pepper.
PotatoOlive oilSaltBlack pepper
Step 5Add the filling
Add the chopped spinach and crumbled white cheese on top.
SpinachFeta
Step 6Pour egg mixture
Whisk together the eggs and milk, then pour the mixture over the filling.
EggMilk
Step 7Top with cheddar
Finish with a generous handful of grated Cheddar.
Cheddar
Step 8Bake until golden27m 30s
Bake for 25–30 minutes, until golden and beautifully browned on top.