Potato Crust Egg Quiche
This was one of the tastiest quiches I’ve ever made. It was salty, cheesy, the potato crust really made it. You can cook it in the skillet or if you don’t have one you can transfer it all into an oven proof dish. The secret to this recipe is par boiling the potatoes so they' crisp up really nicely in the oven. I hope you enjoy it as much as I did :)
Potato Crust:
4 medium sized potatoes
20g butter
1/4 cup of parmesan
Salt and pepper to taste
Quiche Filling:
4 eggs
4 rashers of bacon
1 large or 2 small zucchinis
150g of cottage cheese
1/2 cup cheddar cheese
Handful of dill
Salt and pepper to taste
Extra parmesan to grate on top
Method:
Place potatoes into a pot of water and par boil on the stovetop for 10 minutes. Strain and let them rest in cold water.
Heat the oven to 180 degrees celsius. Once potatoes have cooled, peel and grate them. Heat a skillet or pan on medium heat, add a splash of olive oil or tallow and cook potatoes for a few minutes.
Add some butter, salt and pepper to the potatoes and stir continuously until butter has melted. Grate the parmesan and add to the pan, stir until all combined. If using a skillet press potatoes to the edges and up the wall of the pan, otherwise transfer into an oven proof dish.
Cook the crust in the oven for 35-45 minutes or until brown on edges. While this is cooking make the filling.
Cut up bacon into small cubes and cook for 5-10 minutes. While thats cooking, crack eggs into a bowl, whisk, add cottage cheese, salt and pepper and whisk well. Grate a large zucchini and cut up dill and add to the bowl. Once bacon is cooked and slightly cooled add to the bowl.
Mix everything well together with a spatula. Once the potato crust is brown around the edges, remove from the oven and add the egg filling. Grate extra parmesan on top and bake in the oven for 30-35 minutes until it is slightly browned on top.
Allow to cook for 5-10 minutes and serve. Great with a fresh salad :)