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Potato Crust Quiche with Ham, Spinach, and Cheddar
A savory quiche made with a pressed potato crust instead of pastry, filled with ricotta, cheddar, ham, spinach, and eggs. The potato crust is pre-baked until lightly golden and crisp before the filling is added.
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Ingredients
- 6 Golden potatoes (Medium; cut in half before boiling, then peeled after cooling slightly)
- Avocado oil spray (For coating the springform pan and potato crust)
- Salt (For seasoning the potato crust)
- 6 Eggs
- 0.5 cup Ricotta
- 0.5 cup Shredded cheddar (Heaping 1/2 cup; plus extra for topping)
- 0.5 cup Ham (Diced)
- 1 large handful Spinach (Finely chopped)
- Salt (For the egg filling, to taste)
- Black pepper (For the egg filling, to taste)
- Fresh chives (For topping)
- Flaky salt (For finishing)
Steps
- 1
Cut all six potatoes in half. Place them in boiling water and cook until fork-tender. Let the potatoes cool slightly, then peel off the skins; they should slide off easily.
- 2
Spray a springform pan with avocado oil.
- 3
Press the boiled potatoes into the bottom and up the sides of the springform pan to form an even crust. Use the bottom of a cup to press and shape the potatoes firmly and evenly.
- 4
Spray the potato crust with a little more avocado oil and sprinkle salt over the base and sides.
- 5
Bake the crust at 425°F (220°C) for 20–25 minutes, until it is lightly golden and beginning to crisp.
- 6
In a bowl, whisk together the six eggs, ricotta, heaping 1/2 cup shredded cheddar, diced ham, finely chopped spinach, salt, and pepper. Mix well.
- 7
Pour the egg mixture into the pre-baked potato crust.
- 8
Top the filling with extra shredded cheddar.
- 9
Bake at 425°F (220°C) for 40–45 minutes, until the quiche is fully set and no longer jiggly in the center.
- 10
Let the quiche cool slightly before removing it from the springform pan.
- 11
Finish with fresh chives and flaky salt.
Notes
The source does not specify the springform pan size or the amount of oil, salt, pepper, extra topping cheese, chives, or flaky salt. The quiche should be set and no longer jiggly in the center before serving.
Nutrition per serving
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