This a wonderful recipe from my friend Red. Just because you're a spawn from hell doesn't mean you should not eat well.
Ingredients
For the crust
- 700g red potatoes
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the filling
- 2 tablespoon unsalted butter
- 2 Cups mushrooms of your choice, washed + sliced
- ½ teaspoon kosher salt
- thyme
- 2 cloves garlic, crushed
- 6 Cups raw baby spinach
- 1 large onion
- 1 cup white cheddar cheese, grated
- 4 eggs
- 1 cup green onions
Mise en place
For the crust
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Peel and grate the potatoes, using the large holes of the grater
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Rinse it well under cold water.
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Drain and transfer the potatoes into a kitchen towel and squeeze as much liquid as you possibly can.
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Grease a pie pan with butter.
For the filling
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Wash and slice your mushrooms.
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crush the 2 garlic cloves.
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Thinly slice the onion.
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Thinly chop the green onions.
Directions
For the crust
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Preheat the oven to 400 °F / 200 °C.
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Into a large bowl, add he grated potatoes, salt, pepper, garlic powder and olive oil. Stir to combine.
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Bring the mixture into a pie pan and coat the base and sides evenly, like pie crust.
For the filling
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Add 1 tablespoon of butter to a skillet and melt it over medium-high heat. Add the mushroom, salt, and thyme.
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Cook the mushrooms until they get a nice brown colour and lose their moisture.
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Remove from pan and reserve.
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Add the remaining butter to the pan and let it melt. Add the spinach and cook until it’s wilted.
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Add 1 crushed garlic and cook for 1 extra minute.
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Season with salt and reserve.
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Sauté the onions until it starts to get translucent.
Assembling
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Preheat the oven to 350 °F / 180 °C.
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Into a bowl, whisk your eggs with a teaspoon of salt and pepper and the green onions.
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Add a layer of cheddar cheese, mushrooms, onions and spinach into your crust.
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Pour the egg mixture into your crust and top it with the rest of the cheese.
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Bring your quiche into the oven and bake for 30-35 minutes, or until it’s golden.