Ham quiche on a potato crust

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4 - 6

Bake a gluten-free quiche using a potato crust. To make it, squeeze as much water as possible out of grated potatoes and add butter. This will ensure a super-crispy, golden crust. Simply spoon the potato mixture into the pie pan, press it against the sides, and bake until set. The finished crust is then filled with popular quiche fillings—vegetables, cheese, and ham—and topped with a creamy mixture that sets after baking. Perfect for brunch or dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups (about 280 g) frozen grated french fries, thawed
60 g unsalted butter
Half a small zucchini, diced (about 1/2 cup)
Half a small red bell pepper, diced (about 1/2 cup)
30 g (about 1 slice) ham, cut into pieces
1/3 cup grated sharp cheddar
0.5 cups heavy cream
1 tbsp finely chopped fresh chives
A large pinch of cayenne pepper
3 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, sweet pepper, zucchini, eggs, cream, cheddar cheese, ground cayenne pepper, chives, ham

Cooking the dish according to the recipe:

Preheat oven to 230°C.

Drain the grated potatoes and place them in a large bowl. Melt 3 tablespoons of butter in a medium skillet and add to the potatoes along with salt and black pepper, mixing thoroughly. Pour the potato mixture into a 9-inch (22 cm) pie pan and press it into the bottom and up the sides, gently pressing into the corners. Bake until golden brown, 20-25 minutes. Remove the potato crust from the oven and reduce the oven temperature to 375°F (190°C).
Meanwhile, in the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the zucchini and bell pepper and cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes.

Place vegetables on potato crust and top with ham and cheddar.
In a bowl, combine the cream, green onions, cayenne pepper, and eggs, adding 1/4 teaspoon of salt. Pour the mixture over the crust. Bake the quiche until golden brown and the filling is set, 20-25 minutes.

Cool for at least 10 minutes and serve. Serve warm or at room temperature.

Categories:

recipe / Healthy eating / Gluten-free dishes / Breakfast / Main courses / Casseroles / Eggs and dairy products / Bakery / Savory pies / / Potato dishes / Potato gratins and casseroles / Trisha Yearwood

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