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Crispy Smashed Potato Quiche with Mountain Cheese & Leek
(0)
70 min
Under an hour

Gurkerl Küche
Knusprig gebackener Erdäpfel-Boden trifft auf eine herzhafte Füllung aus gebratenem Lauch, Sauerrahm, Eiern und würzigem Bergkäse. Diese kreative Quiche aus dem Backrohr ist der perfekte wärmende Genuss für den Herbst – herrlich deftig und unkompliziert zubereitet.
Preparation method
Prepare potatoes & form crust
Thoroughly wash the potatoes and boil them in plenty of salted water for about 20 to 25 minutes until soft. Then drain and let the steam briefly evaporate.
Preheat the oven to 200 °C top/bottom heat. Grease a round tart or quiche dish with a little olive oil.
Place the cooked potatoes into the dish and smash them evenly flat using the bottom of a smooth glass, so that the base and a slight crust rim are seamlessly covered. Drizzle with 1 tbsp olive oil and season gently with a little fine salt.
Chef's tip
For an even crispier crust, you can sprinkle the smashed potatoes with a little finely grated mountain cheese before pre-baking.
The quiche also tastes wonderful lukewarm or cold the next day and is great for making ahead.
Ingredients
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