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Baking
Potato-Crust Quiche with Ham, Spinach, and Cheese
A hearty open-faced pie with a crispy potato crust instead of pastry dough, a delicate cottage cheese and egg filling, and aromatic greens.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the potatoes until tender enough to be easily pierced with a fork.
2
Lightly grease a springform pan with oil.
3
Transfer the potatoes to the pan and use the bottom of a glass or mug to press them firmly into the bottom and up the sides to form a crust.
4
Lightly brush the potato crust with oil and season with a pinch of salt.
5
Bake at 220°C (425°F) for 20–25 minutes until the crust is lightly browned and crisp.
6
In a large bowl, combine the eggs, ricotta, grated cheese, ham, spinach, salt, and pepper.
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