Broccoli and Ricotta Quiche with a Potato Crust
I’ve seen a fair few recipes over the months detailing how you can substitute the pastry base in a quiche (fabulous news for us coeliacs!). I’ve never had the occasion to try this myself, up until now. Hosting a low key Saturday lunch seemed to be the perfect opportunity to debut my twist on this French favourite.
As I am playing with the crust, I decided to keep the filling to a firm favourite, and went for broccoli and ricotta. I am pleased to say, it went down a storm. Luckily I made 2, with the second quiche providing me my lunch for the next week.
The ingredients:
1 large potato
40g butter, melted
5 eggs
50ml milk
1 large onion
250g ricotta
1 large broccoli
50g parmesan
Salt and pepper
The recipe:
- Put the oven on at 200 degrees (Celsius)
- Grate the potato and leave to drain for 15 minutes
- Mix the melted butter into the potato and push this mix into the base of a lightly greased cake tin/oven dish. Make sure you have an even thin layer on the base of the tin. Pop this in the oven for 30 minutes.
- Finely dice the onion and cut the broccoli into small florets
- Whisk together the eggs and milk, and season with salt and pepper
- When the potato bases have browned nicely and starting to crisp up, remove from the oven and distribute the onion, broccoli and ricotta evenly over the potato
- Pour the egg mixture over the broccoli and ricotta and grate the parmesan over the top
- Put the quiche in the oven for 40 minutes (or until the egg has set and the quiche is browning nicely)
- Leave the quiche to rest for 15 minutes before serving
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