Quiche Lorraine with potato crust

No Leftovers

Servings

6

Preperation

15 minutes

Cooking

50 minutes

Waiting

-

For the crust:

2 large boiled potatoes (about 400g) 2 tbsp olive oil Salt Pepper

For the filling:

3 eggs 100 ml heavy cream 100 g grated graviera cheese 150 g cooked chicken, chopped 1 small onion (70g), finely chopped 1 Florina red pepper (100g), finely chopped 1/4 tsp nutmeg Pepper

Peel the leftover potatoes if needed.

Press them into a 28 cm tart pan to form a crust, covering the sides evenly. Use a glass or your fingers.

Drizzle with olive oil, salt, and pepper.

Bake at 180°C for 20 minutes until set and golden.

Sauté the onion and red pepper in a nonstick pan for 3–4 minutes.

In a bowl, whisk eggs with cream, then add cheese, chicken, sautéed vegetables, nutmeg, and pepper.

Pour over the baked crust and bake at 180°C for another 30 minutes, until golden and set.

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