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golden quiche on plate
  • mains

Quiche on a potato base

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
  1. pre heat the oven to 190 ˚

  2. crush the boiled potatoes with a fork and add salt, pepper and 2 tablespoon of parmigiana

  3. butter a 23 cm spring form and distribute the potatoes ebevenly

    spring form with mashed potatoes
  4. in a little butter and oil gently cook the leeks until soft and sweet, add the chillies

  5. add the spinach and let it cook just a few minutes more

    cooked leeks and fresh spinach in a fry pan
  6. brake the prosciutto into little pieces and quickly fry

    prosciutto frying in a pan
  7. brake the eggs into a big bowl and add the three cheeses mixing all well

    bowl with eggs and the three cheeses next to it
  8. mix the prosciutto into the egg and cheese mixture and por over the potato base

  9. dot with little pieces go butter and some parmigiano

    butter dotted quiche
  10. bake in oven for about 40 minutes or until golden

    finished quiche all golden on plate
  11. I like to eat the quiche warm with a bitter salad

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