POTATO ROSTI QUICHE
It uses a crispy rosti mxture of potatoes as the base for this cheese and chive quiche. You can also use gluten free flour to make it gluten free.
For the base:
- 1 medium egg, plus another for brushing
- butter or oil, for greasing the tin
- 1 large sweet potato, unpeeled
- 1 large white potato, unpeeled
- 1 tsp garlic granules
- 3 tsp onion granules
- 40 g plain flour
- 1 tsp paprika
- 1 tsp salt
For the filling:
- 150 g mature Cheddar cheese, grated
- A small handful of fresh chives
- 150 ml whole milk
- 3 medium eggs
- salt and pepper
- Preheat the oven to 180°C/fan 160°C/gas 4. Start by generously greasing a 24cm round tart tin or pie dish, preferably not loose-bottomed as this will save us from any leakages.
- Grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well – you should have a mixture that is well coated and clumps together.
- Tip the mixture out into the dish and using the back of a spoon press tightly into the base and sides. Bake for 25–30 minutes.
- Take the dish out and using the back of a spoon press the mixture into the base and sides again. Brush the base and sides with the egg, generously filling in any gaps that might be there and any gaps that might not be. More is more! Pop back into the oven for 5 minutes.
- Meanwhile, make the filling by adding the eggs and milk to a jug and whisking till well blended.
- Take the tart shell out and add the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake in the oven for 20 minutes till the centre is just wobbly.
- Leave to cool for about 30 minutes, allowing the eggy custard mix to set, then take out, slice and it is ready to eat. Enjoy your food!