Feta & Garlic Greens Quiche with a Potato Crust
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Category
Mains, Quiche, Pies
Author:
Dairy Diary
Servings
4
Prep Time
30 minutes
Calories
429
In a twist on a classic quiche, potato slices are used for the crust instead of pastry. It is a perfect one-pan lunch or supper for anyone, including those who need to be gluten free.
Ingredients
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Potatoes 500g (1lb 2oz), peeled
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Olive oil 2 tbsp, plus extra for greasing
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Red onion 1 small, finely sliced
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Garlic 2 cloves, peeled and finely chopped
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Swiss or rainbow chard 200g (7oz), roughly chopped
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Eggs 6
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Crème fraîche 2 tbsp
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Salt and freshly ground black pepper
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Feta cheese 110g (4oz), crumbled
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Salad leaves to serve
Directions
Preheat the oven to 190°C/170°fan/Gas 5. Lightly grease a 24cm (9½in) diameter pie dish or ovenproof frying pan.
On a chopping board, using a sharp knife, slice the potatoes very thinly (approx. 1mm thick). Drizzle over the olive oil and toss together. Neatly fan out in the pie dish to make an even layer of potato over the bottom and up the sides. Bake for 10 minutes.
Remove from the oven and scatter over the onion, garlic and chard. This amount will seem really high in the pan but it will drop down as it bakes. Return to the oven and cook for a further 10 minutes.
In a jug, whisk together the eggs, crème fraîche, salt and pepper and carefully pour over the filling. Scatter over the feta and bake for a further 15–20 minutes until the filling is just set.
Leave to cool slightly in the tin before running a spatula around the sides and underneath to loosen the quiche. Serve with salad leaves.
Recipe Note
Tips: If chard is not available you can substitute watercress, cavolo nero or kale. Red potatoes work particularly well in this recipe.