Potato Quiche
Serves
6
Prep Time
30 minutes
Cook Time
50 minutes
Ingredients
1 egg, beaten, for brushing
For the base:
12 oz (340 g) white potato, unpeeled
12 oz (340 g) sweet potato, unpeeled
1 tsp salt
1 tsp paprika
1 tsp garlic granules
3 tsp onion granules
4 tbsp all-purpose flour
1 egg
12 oz (340 g) white potato, unpeeled
12 oz (340 g) sweet potato, unpeeled
1 tsp salt
1 tsp paprika
1 tsp garlic granules
3 tsp onion granules
4 tbsp all-purpose flour
1 egg
For the filling:
3 eggs
½ cup (120 ml) plant-based or whole milk
1 cup (115 g) cheddar cheese, shredded
2 tbsp chives, chopped
salt & pepper
3 eggs
½ cup (120 ml) plant-based or whole milk
1 cup (115 g) cheddar cheese, shredded
2 tbsp chives, chopped
salt & pepper
Nutrition
(Per Serving)
Calories
255
Fats
11 g
Protein
12 g
Carbs
28 g
Instructions
- Preheat oven to 360°F (180°C). Grease 9 ½ in (24 cm) round tart or pie tin.
- Grate both potatoes and squeeze out as much moisture as possible. Place grated potato in bowl, add salt, paprika, garlic and onion granules, and flour, and mix well. Add egg and mix again.
- Transfer mixture into tin and press down into base and sides. Place tin in oven and bake for 25 to 30 minutes.
- Remove tin from oven and again press potato mixture down into base and sides. Brush with beaten egg and return to oven for 5 minutes.
- Make filling by whisking eggs and milk together. Add cheese and chives, season with salt and pepper, and mix well.
- Pour egg mixture over baked potato base and return to oven. Bake until center is just set but still a little wobbly (about 20 minutes).
- Remove tin from oven, place onto wire cooling rack, and let cool for 30 minutes to set before serving.