Tumi ‘ChewMe' Mogoai’s Classic Quiche Lorraine With Potato Crust
Ingredients:
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5 eggs
1 cup milk
450g grated potatoes (rinsed and drained)
2 tbsp unsalted butter (melted)
½ tsp salt + 1 tsp for filling
¼ tsp ground pepper + ½ tsp for filling
1 tbsp pecorino romano
½ cup cherry tomatoes (halved)
½ cup mushrooms (fried)
½ cup macon (fried) *
¼ cup onion (sautéed)
½ cup grated hard cheese (I used white cheddar)
1 tsp garlic (sautéed)
1 tsp chopped basil (chopped)
Method:
To begin, preheat your oven to 200°C.
Add your grated potatoes into a large bowl and follow with the olive oil, ½ tsp salt, ¼ tsp pepper and pecorino romano and stir through.
Using your fingers, fill your baking dish with the potatoes, I used a round tart pan. Start from the middle and working your way out making sure every bit of the bottom and sides is thoroughly covered. Ensure there are no gaps as this forms as the base of your quiche.
Bake the crust for 15 minutes, or until the potatoes are just cooked but not brown. Remove from the oven and set aside.
Reduce your oven temperature to 180˚C.
For your filling, whisk together the eggs and milk before adding the onions, garlic, macon*, cheese, remaining salt, remaining pepper and basil.
Slowly pour the egg mixture over the potatoes making sure ingredients and evenly distributed. Carefully place the halved tomatoes onto the mixture, ensuring that the inside part faces upwards.
Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are nicely golden brown.
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Enjoy warm or cold.
*we substituted Tumi's version for macon, as we do not promote the other version
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