POTATO CRUST QUICHE LORRAINE
PREP TIME: 20 MINUTES
COOKING TIME: 1 HOUR, 55 MINS
SERVES: 6
INGREDIENTS
Potato crust
1kg Spud Lite potato, grated
¼ cup cornflour
¼ cup unsalted butter, melted
1 egg, lightly beaten
Salt flakes and freshly ground
Quiche filling
20g unsalted butter
200g smoked bacon, chopped
1 large brown onion, diced
2 cloves garlic, crushed
4 extra-large eggs, lightly beaten
300ml carton thickened cream
Salt flakes and freshly ground black pepper
1 cup Vintage cheddar, finely grated
2 teaspoons flat leaf parsley, finely chopped
METHOD
1. Preheat oven to 220ºC (200ºC fan-forced) and lightly grease and line a 31cm x 21cm rectangular tart shell with removable bottom or shallow baking dish with baking paper.
2. Place grated potato in a sieve and rinse until water runs clear. Place between kitchen paper to dry well, before placing in a medium mixing bowl. Add flour, butter, egg, salt and pepper to the potato, stirring to combine. Evenly spread potato mixture over the base of prepared pie dish, pressing down firmly to create a tight-fitting crust and spray top with oil.
3. Place pie dish on a baking tray in preheated oven and bake for 1 hour. Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 180ºC (160ºC fan-forced).
4. Meanwhile for the filling, melt butter in a medium saucepan over a medium-low heat. Add bacon, onion and garlic, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Remove from heat and allow to cool.
5. In a large jug combine eggs, cream, salt and pepper, whisking to combine.
6. To assemble quiche, spread bacon mixture and cheese over the cooked potato crust. Carefully pour over the egg mixture and place pie dish back in oven and cook for 30-45 minutes until egg is set.
To serve, sprinkle parsley on top and cut quiche into 6 equal pieces.
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