Mozart Potato, Spinach & Feta Quiche
Serves: 6 | Prep Time: 15 mins | Cooking Time: 35-40 mins
- 3 medium Mozart potatoes
- 8 XL eggs
- 125ml cream*
- pinch ground nutmeg
- ¼ tsp ground black pepper
- 1 tsp sea salt flakes
- 100g baby spinach
- leaves from 6 sprigs fresh thyme (discard stalks)
- 150g feta
- 1 sheet puff pastry (just thawed)
- Preheat oven on Fan Forced to 200°C.* Add a baking tray to the middle shelf to preheat.
- Prick the potatoes in various places with a fork 5-6 times to make small holes. Place into the microwave and cook on high for 5 mins. Remove and set aside to cool.*
- Meanwhile spray the bottom and sides of a 23cm loose bottom quiche tin with cooking spray. Press the pastry sheet into the base and press to line as evenly as possible. Trim off any excess pastry and discard. Prick the bottom of the pastry with the fork a few times.
- Place the eggs, cream, nutmeg, pepper and salt in a large jug. Use a whisk to combine gently – try not to make too many bubbles – take your time.
- Slice the potatoes with a sharp knife into very thin rounds – about 0.5cm thick.*
- Starting from the outside edge lay slices of the potato inside the pastry base, overlapping slightly as you go until the base is covers with one layer.
- Sprinkle over 1/3 of the spinach leaves and then 1/3 of the feta and thyme. Repeat with another layer of potato, then spinach, feta and thyme. Repeat for a third time.
- Very slowly start pouring the egg mixture into the tin starting around the edges and getting it into the gaps. Stop if it gets too full and give the tin a gently wiggle to help it settle. Continue pouring the egg mixture all over helping to work it down to the bottom.*
- Place the tin onto the hot baking tray in the oven. Bake for 30-35 minutes or until puffed, golden brown and the egg filling is set.
- Turn off the oven and open the door a little. Allow to cool for 15 minutes. Remove and take quiche out of the tin.
- Slice and serve warm or at room temperature.
* You can use thickened cream, pure cream or pouring cream in this recipe.
* If your oven has a bottom element+fan setting you can use that instead of Fan Forced to help ensure a crispy base. You will not need to preheat a baking tray in this case – just place the quiche on a rack.
* Your potatoes will not be completely cooked but should be just tender – timing may depend on your microwave.
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