A light and tasty take on the traditional Quiche
Made on a potato base this is a light and tasty take on the traditional quiche. The three different cheeses give it a super- flavoursome kick which goes brilliantly with the sweetness of the leeks.
It is also gluten free.
- Ingredients
- 4 medium Desirée potatoes, boiled until soft
- 6 organic eggs
- 3 medium leeks, sliced
- 150gr Swiss Gruyère, grated
- 250gr Parmigiano Reggiano, grated
- 150 ricotta
- 100 gr fresh baby spinach
- 4-5 slices of Parma ham
- salt, pepper and 1/2 teaspoon of chilli flakes
- 50 gr unsalted butter and a little olive oil
pre heat the oven to 190 ˚
crush the boiled potatoes with a fork and add salt, pepper and 2 tablespoon of parmigiana
butter a 23 cm spring form and distribute the potatoes ebevenly
in a little butter and oil gently cook the leeks until soft and sweet, add the chillies
add the spinach and let it cook just a few minutes more
brake the prosciutto into little pieces and quickly fry
brake the eggs into a big bowl and add the three cheeses mixing all well
mix the prosciutto into the egg and cheese mixture and por over the potato base
dot with little pieces go butter and some parmigiano
bake in oven for about 40 minutes or until golden
I like to eat the quiche warm with a bitter salad
