Feta & Garlic Greens Quiche with a Potato Crust
Dairy Diary
4
30 minutes
429
Mains, Quiche, Pies
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
Potatoes 500g (1lb 2oz), peeled
Olive oil 2 tbsp, plus extra for greasing
Red onion 1 small, finely sliced
Garlic 2 cloves, peeled and finely chopped
Swiss or rainbow chard 200g (7oz), roughly chopped
Eggs 6
Crème fraîche 2 tbsp
Salt and freshly ground black pepper
Feta cheese 110g (4oz), crumbled
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.