Goat’s Cheese And Zucchini Potato Crust Quiche

Prep: 30 mins

Cook: 1 hr 30 mins

Serves: 6

Difficulty:

Cuisine:

Saved:

Australian

Recipe by: Australian Eggs

This quiche has a golden smashed potato crust and is a good source of protein. A delicious vegetarian quiche for lunch, dinner or entertaining, served warm or at room temperature.

Credit: Whisk Media Group

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Goat’s Cheese And Zucchini Potato Crust Quiche

Ingredients:

800g baby white potatoes

1 cup homemade caramelised onions (see tip) or store bought

⅔ cup grated parmesan cheese

2 tbsp olive oil, plus for greasing

8 eggs

¾ cup (180ml) thickened cream

2 small (250g) zucchinis, trimmed, thinly sliced (see tip)

150g marinated goat’s cheese

Mixed salad leaves & balsamic dressing

Method:

Preheat oven to 200C fan forced.
Place potatoes in a microwave safe bowl with ¼ cup of water. Cover and microwave on high for 8-9 minutes or until tender. Drain, cool for 5 minutes.
If making your own caramelised onions, start now (see tip)
Meanwhile, invert the base of a 23cm round springform pan (base measuring 22cm). Grease base and side with spray oil. Line the base with baking paper.
Sprinkle half of the parmesan over baking paper then place a few potatoes on top, spacing them apart to start.
Grease the base of a flat-based straight sided jar with oil. Crush potatoes with jar until base is covered, about 1cm thick. Add remaining potatoes and use the jar to press potatoes against the side to reach rim of pan. Use the back of a spoon to smooth the base if necessary, making sure all gaps are covered with potato. Season with salt. Bake potato case for 20 mins.
Meanwhile, whisk 5 of the eggs and cream until smooth. Season. Remove potato case from oven and sprinkle with remaining parmesan, caramelised onion and 3/4 of the zucchini. Crumble 3/4 of the goat’s cheese over zucchini.
Pour over egg mixture then break remaining eggs on top. Arrange remaining zucchini slices and remaining crumbled goat’s cheese on top. Cook for 35 minutes.
Reduce oven temperature to 180C. Cook for a further 25-30 mins until set and golden, covering with foil if over browning. Stand for 30 minutes before removing from pan.
Cut into wedges to serve. Serve with rocket and drizzle of balsamic dressing.

Tips & Hints:

Use your fingers to press pieces of smashed potato into gaps on base and sides to completely cover base and fill any gaps. This is essential so egg mixture doesn’t leak out.
To caramelise onions at home, thinly cut your onion and cook gently in a wide fry pan with a little oil and butter, keep cooking on low heat until they turn soft and caramelised to your liking.