Smashed Potato Gruyère Quiche
Cherie Metcalfe
A crispy smashed potato base loaded with Gruyère, feta and sweet little pockets of Sticky Fingers Onion Jam. No pastry, no blind baking, just loads of crispy potato and cheesy goodness. Chuck in whatever extras you’ve got lurking in the fridge too...
Ingredients
Smashed Potato Base
- 1.2 kg baby or small potatoes
- 2 tablespoons olive oil
- 2 teaspoons Man Grind or G-Banger
Filling
- 8 eggs
- ¾ cup cream
- 1 teaspoon Man Grind Flakes
- 1 ½ cups grated Gruyère
- 150 g feta, crumbled
- ½ cup Sticky Fingers
Optional extras
- 2 handfuls baby spinach
- 1–2 cups roasted pumpkin
- 150g chopped ham
Directions
- Heat the oven to 200°C fan bake. Line a large, shallow casserole or baking dish with baking paper.
Boil the potatoes in well-salted water until completely tender. Drain really well, then tip straight into the lined dish.
Drizzle with the olive oil and season with Man Grind or G-Banger. Use the bottom of a glass, a potato masher or your hands to squash the potatoes down firmly, pushing them together to form one solid base. Push some of the potato slightly up the sides of the dish too.
- Bake for 10–15 minutes, until the potato base is starting to dry out and turn golden around the edges.
Meanwhile, whisk together the eggs, cream and Man Grind. Stir through the Gruyère and half of the feta.
If using any of the optional extras, scatter them evenly over the potato base.
Pour over the egg mixture. Dot generous spoonfuls of Sticky Fingers Onion Jam over the top, then crumble over the remaining feta.
- Reduce the oven to 180°C fan bake and bake for 30–40 minutes, or until the centre is set and the top is golden. The exact cooking time will depend on the size and depth of your dish.
- Leave to cool for at least 15–20 minutes before slicing. It’s bloody good warm, but even better once it’s cooled enough to cut into nice, clean slabs.
