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Serves: 6

INGREDIENTS

 8 large potatoes, peeled and chopped
 15 ml cake flour
 2.50 ml Aromat
 2.50 ml dried mixed herbs
 15 ml sunflower or vegetable oil
 1 small onion, finely chopped
 1 large red pepper, deseeded and finely chopped
 4 rashers of streaky bacon, chopped
 125 ml milk
 6 large eggs, beaten
 1 large disc of Feta cheese, crumbled

DIRECTIONS

1

Preheat the oven to 180°C. Grease a medium-sized cake pan and line with baking paper and set aside.

2

Place the potatoes in a large pot and cover with water. Bring to the boil and boil for 20 minutes or until the potatoes are cooked through. Drain the potatoes in a colander, then place back into the pot to mash.

3

Mash the potatoes well using a potato masher and add the flour, Aromat and mixed herbs. Mix well and set aside to cool.

4

Once cooled, spoon the potato into the cake pan and using the back of a spoon, pat the mixture down and up the sides, to create a crust. Prick the base of the quiche crust all over with a fork and place into the oven for 35-40 minutes, or until golden and crusty.

5

Remove from the oven to prepare the filling.

6

Heat 1 Tbsp (15ml) oil in a large, non-stick frying pan. Add the onion, bacon and peppers to the pan and fry for 15 minutes, stirring often until golden brown. Season with salt and pepper.

7

Spoon the filling into the quiche crust. Place the cake pan onto a baking tray. Mix the milk, eggs and feta together and pour over the filling.

8

Bake the quiche for 20-25 minutes or until cooked through, remove from the oven and allow to cool slightly before slicing.

9

Top Potato Tip: This potato-crust quiche is delicious served with a slice of potato bread and butter!

Ingredients

 8 large potatoes, peeled and chopped
 15 ml cake flour
 2.50 ml Aromat
 2.50 ml dried mixed herbs
 15 ml sunflower or vegetable oil
 1 small onion, finely chopped
 1 large red pepper, deseeded and finely chopped
 4 rashers of streaky bacon, chopped
 125 ml milk
 6 large eggs, beaten
 1 large disc of Feta cheese, crumbled

Directions

1

Preheat the oven to 180°C. Grease a medium-sized cake pan and line with baking paper and set aside.

2

Place the potatoes in a large pot and cover with water. Bring to the boil and boil for 20 minutes or until the potatoes are cooked through. Drain the potatoes in a colander, then place back into the pot to mash.

3

Mash the potatoes well using a potato masher and add the flour, Aromat and mixed herbs. Mix well and set aside to cool.

4

Once cooled, spoon the potato into the cake pan and using the back of a spoon, pat the mixture down and up the sides, to create a crust. Prick the base of the quiche crust all over with a fork and place into the oven for 35-40 minutes, or until golden and crusty.

5

Remove from the oven to prepare the filling.

6

Heat 1 Tbsp (15ml) oil in a large, non-stick frying pan. Add the onion, bacon and peppers to the pan and fry for 15 minutes, stirring often until golden brown. Season with salt and pepper.

7

Spoon the filling into the quiche crust. Place the cake pan onto a baking tray. Mix the milk, eggs and feta together and pour over the filling.

8

Bake the quiche for 20-25 minutes or until cooked through, remove from the oven and allow to cool slightly before slicing.

9

Top Potato Tip: This potato-crust quiche is delicious served with a slice of potato bread and butter!

All-That Goodness Potato Crust Quiche