Potato pie with quiche twist (Print Version)
# Ingredients:
→ For the Potato Base
01 -
About 800 to 900g of potatoes
02 -
1 tablespoon of olive oil
03 -
A pinch of smoked paprika (about 1/4 teaspoon)
04 -
Fresh thyme or rosemary (your choice)
05 -
Salt and pepper to your taste
→ For the Topping
06 -
2 small zucchini, shredded
07 -
Two large eggs
08 -
200ml of heavy cream (30% fat)
09 -
Five sun-dried tomatoes, chopped into bits
# Instructions:
01 -
Boil the potatoes in salted water for roughly 25 minutes. Drain them once done and set them aside to cool. Mash them using a fork, keeping the skin if you like.
02 -
Drizzle on the olive oil, sprinkle the paprika, then add a pinch of salt, some black pepper, and the thyme or rosemary. Mix everything so it's spread evenly.
03 -
Turn your oven to 180°C to preheat. Grease a springform pan lightly. Line the bottom and edges of the pan with your mashed potato mixture, pressing firmly. Bake it for 40 minutes.
04 -
Whisk together the eggs and cream until smooth. Add your shredded zucchini and the diced tomatoes. Season the mix with salt and pepper as needed.
05 -
Pour the topping evenly over your potato crust that’s already been baked. Put it back in the oven for another 25 minutes or until the top sets and turns a nice golden color.
# Notes:
01 -
Enjoy it warm or let it cool slightly—it pairs nicely with a fresh side salad.
02 -
Leaving the potato skin on adds both nutrients and a deeper flavor.