Potato Crust Quiche
The best part of this quiche? The golden, crispy potato crust. Smashed potatoes create a delicious, naturally gluten-free base, with crisp edges and a soft centre that pairs beautifully with the creamy, cheesy filling.
Cottage cheese and eggs bring richness and protein, while turkey bacon, kale and spring onions add plenty of savoury flavour. Served warm with a crunchy chopped salad, it makes a satisfying lunch or supper—and any leftovers are lovely the next day.
It’s wonderfully versatile, too. Leave out the turkey bacon and pack in your favourite vegetables for a veggie version, or change up the cheese: Cheddar, mozzarella or even blue cheese would all be delicious. A great way to use what you have and make it your own.
Serves: Approximately 8
INGREDIENTS
6-7 medium potatoes
1 tbsp Olive oil
6 eggs
½ cup egg whites
200g full-fat cottage cheese
1 packed cup of shredded kale
5 slices turkey bacon, cut into lardons
3 spring onions, sliced, including the green parts
1 tsp garlic powder
80g grated parmesan
Salt & pepper
METHOD
Place the whole, unpeeled potatoes in a saucepan, cover with water and bring to the boil. Cook until fork-tender, then drain and allow to cool slightly before peeling.
Preheat the oven to 200°C (180°C fan). Lightly brush a springform tin with olive oil. Add the potatoes and use a potato masher to press them firmly across the base and up the sides, creating an even crust. Brush with the remaining olive oil, season with salt and pepper, and bake for 25 minutes, until the edges are beginning to turn golden and crisp.
Meanwhile, cut the turkey bacon into small strips and fry in a frying pan until browned. Add the shredded kale and cook briefly until slightly wilted. Set aside.
In a large bowl, whisk together the eggs, egg whites and cottage cheese until well combined. Stir in the spring onions, garlic powder and 40g of the Parmesan. Season with salt and pepper.
Remove the potato crust from the oven. Spread the bacon and kale evenly over the base, then pour over the egg mixture. Sprinkle with the remaining Parmesan.
Return to the oven and bake for 40 minutes, or until golden and set in the centre. If the top browns too quickly, cover loosely with foil.
Leave to rest in the tin for 10 minutes before carefully releasing the sides and slicing. Serve warm with a mixed chopped salad.
245 calories per slice
14.8g protein
8.9g fat
24.5g carbohydrates
