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Crispy Smashed Potato Quiche with Mountain Cheese & Leek

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70 min

Under an hour

Gurkerl Küche

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

1

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.

2

Preheat the oven to 200 °C top/bottom heat. Grease a round tart or quiche dish with a little olive oil.

3

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

Price per portion:€ 3.97
Main ingredients
Pantry & spices
Garnish
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