Potato, pea and mint quiche
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Time to make:
50 mins (Hands-on time: 10 mins, Cooking time: 40 mins), plus 25-30 mins chilling
$3.80 per serve
(at time of publication)
Full ingredients list:
- olive oil spray
- 3 cups (600g) potatoes, peeled, chopped
- 1 tablespoon gluten-free plain flour
- 1 egg, lightly beaten
- 1 cup steamed green beans
- 1 cup steamed peas
- 3 eggs, lightly beaten
- 1/2 cup skim milk
- 100g reduced-fat feta
- 1/4 cup mint leaves
- 8 cups mixed salad leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Spray a 21cm flan dish with olive oil. Boil or steam chopped potatoes until tender. Drain well and leave to cool slightly.
Step 2 Make crust: Place potatoes in a large bowl and mash until smooth. Add flour and egg to bowl and mash until well combined. Place mash in prepared flan dish, ensuring sides are well covered. Bake for 35-40 minutes, or until quiche crust is golden brown. Remove flan dish from oven.
Step 3 Make filling: Arrange steamed beans and peas evenly across potato crust in flan dish. Whisk eggs and skim milk in a medium jug, then pour over top of green veg. Dot egg mixture with crumbled feta and scatter with mint leaves. Bake for 25-30 minutes, or until quiche is golden brown.
Step 4 Cut quiche into slices and serve with mixed salad leaves.
This quiche is great warm or cold. Refrigerate for up to 3 days.
About this recipe
First published: March 2012