John Myers
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Potato Quiche with Chive Dip
The perfect potato quiche with chive dip recipe with a picture and simple step-by-step instructions.
Ground:
- 600 g Peeled potatoes
- 2 Eggs
- 1 tsp Italian herbs dried
- 1,5 tsp Salt
Filling:
- 1 tbsp Butter
- 200 g Red or colored peppers
- 100 g Spring onion rod
- 100 g Ham cooked in one piece
- 100 g Spinach
- 100 ml Milk
- 4 Eggs
- 150 g Gouda cheese
- Pepper, salt, garlic powder
- 40 g Parmesan
Dip:
- 150 g Cream fine 15%
- 100 g Natural yogurt 1.5%
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Maple syrup or honey
- 3 tbsp Freshly chopped chives
Ground:
- Gently butter a 20 springform pan and line it with baking paper. Preheat the oven to 180 ° O / bottom heat.
- Line a sieve with a linen cloth and place it on a bowl. Roughly grate the peeled potatoes (600 g) and place in the cloth. When all the potatoes are grated and in the cloth, take it together at the 4 corners, turn it up and thereby squeeze the liquid out of the potatoes. Turn it further and tighter until hardly any liquid escapes.
- In a bowl, lightly beat the eggs together with the herbs, pepper and salt. Then fold in the well-squeezed potatoes until everything is well mixed.
- Pour the potato mixture into the pan and cover the bottom and edges with it. The edge should be at least 5 cm high. Press the mixture well all over, smooth out with the back of a tablespoon and then place the mold on the 2nd rail from the bottom in the oven for 25 minutes.
Filling:
- While the base is in the oven, peel the peppers with the peeler, cut in half, remove the stem and core and cut into bite-sized cubes. Clean the spring onions and cut into rings. Cut the ham into small cubes. Coarsely grate the Gouda. Finely grate the Parmesan.
- In a larger pan, sauté paprika and spring onions in butter. Season with plenty of pepper and salt. When both are slightly translucent, add the diced ham and fry a little. Finally add the baby spinach and the garlic powder, just let them collapse while stirring several times, season everything again and, if necessary, spice up vigorously. (It can be slightly over-spiced). Then take the pan off the heat and let it cool slightly.
- In the meantime, beat the eggs with the milk and stir in the Gouda. Also season the egg and cheese mixture and then fold in the vegetables from the pan.
- Take the potato crust out of the oven, fill it with the vegetable and egg mixture and put it back in the oven immediately. The baking time is 45 – 50 minutes.
- 15 minutes before the baking time is up, turn the temperature up to 200 °, pull the tin with the grid out of the oven and sprinkle the Parmesan on the surface. The quiche is done when the inner center no longer moves when you move the pan. Loosen the mold, remove the paper and portion the quiche.
Dip:
- Wash the chives, dry them, chop finely. Then mix all the ingredients well ………….. done.
- We had a mixed leaf salad with a fruity dressing. Unfortunately, my camera swallowed the final picture of the plate ….. it was no longer there ….. but I think the quiche as a whole also works, and if it weren’t for the ham, then it might as well be something for vegetarians …………….
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