Crispy Chilli Potato Quiche
Ingredients
- 1 Sheet of Shortcrust pastry sheet
- 3 medium potatoes, peeled and grated
- 1 cup shredded cheddar cheese (divided)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for greasing)
- 4 large eggs
- ½ cup milk or cream
- 1 cup baby spinach, chopped
- ½ cup cooked peas (or other spring vegetables of choice)
- 2 tbsp grated parmesan
- 2 tbsp Marion's Kitchen Crispy Chilli Oil (plus extra to drizzle)
Instructions
- 1
Preheat the oven to 160°C (fan). Grease a pie tin with olive oil. Roll out the shortcrust pastry and transfer it to the tin. Trim the edges and crimp as desired. Use a fork to prick the base of the pastry, cover with foil, and blind bake for 40-45 minutes.
- 2
Place the grated potato in a clean tea towel and squeeze out as much liquid as possible. Heat a frying pan over medium heat and add 1 tablespoon of the oil from Marion's Kitchen Crispy Chilli Oil. Add the grated potato and stir-fry for 3-4 minutes or until just softened. Remove from the heat and set aside.
- 3
In a large bowl, whisk together the eggs, milk, parmesan, cheddar, spinach, and peas. Stir through Marion's Kitchen Crispy Chilli Oil until evenly combined. Add the cooked potato and mix until everything is well incorporated.
- 4
Remove the pastry crust from the oven. Turn up the heat to 200°C. Pour the egg mixture into the pastry shell, sprinkle with the remaining cheddar, and smooth out the top. Bake for 20-25 minutes, or until the filling is just set and puffed with golden edges.
- 5
Allow the quiche to cool slightly before slicing. Serve warm or at room temperature with an optional drizzle of extra Crispy Chilli Oil for extra heat.
