Imported from Instagram
Crustless Potato and Leek Quiche
A crustless quiche with a crispy pre-baked potato crust, savory leek and onion vegetables, and an egg-and-cream filling. Baby spinach and grated cheese are added as toppings.
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Ingredients
- 350 g cooked potatoes
- olive oil (for brushing the potato crust)
- salt (for seasoning)
- pepper (for seasoning)
- 200 g leek
- 1 red onion
- oregano (quantity not specified)
- rosemary (quantity not specified)
- garlic (quantity not specified)
- 4 eggs
- 100 ml Creme Fine Light
- baby spinach (quantity not specified)
- 70 g grated cheese
Steps
- 1
Preheat the oven to 180 °C. Mash the cooked potatoes in a springform pan, press them firmly into an even crust, brush with olive oil, and season with salt and pepper.
- 2
Pre-bake the potato crust for 15–20 minutes at 180 °C.
- 3
While the crust is pre-baking, sauté the leek and red onion with the oregano, rosemary, and garlic. No exact sautéing time is specified.
- 4
Whisk the eggs with the Creme Fine Light.
- 5
Spread the sautéed leek and onion mixture over the pre-baked potato crust.
- 6
Pour the egg-and-cream mixture over the filling.
- 7
Distribute the baby spinach and grated cheese on top.
- 8
Bake the quiche for another 30–35 minutes. A temperature for this baking stage is not explicitly specified.
Notes
Quantities for the olive oil, salt, pepper, oregano, rosemary, garlic, and baby spinach are not specified. The temperature for the final 30–35 minutes is not explicitly repeated in the source; no cooling or resting time is specified.
Nutrition per serving
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