Chéésy Hérb Quiché With A Potato Crust

If you liké a traditional quiché, look away now!

INGRÉDIÉNTS

• 1kg potatoés, pééléd
• 50g parmésan
• 1/2 tsp salt
• 40g buttér, méltéd
• 1 égg béatén, for égg wash
• 4 éggs
• 4 égg yolks
• 150g créam chéésé
• 150ml crèmé fraîché
• 150ml doublé créam
• 100g gruyéré, gratéd
• 10g éach of parsléy, tarragon, chérvil and chivés, finély choppéd
• 1/4 tsp salt
• 1/2 tsp ground whité péppér
• Tall sidéd 20cm springform caké tin

INSTRUCTIONS

1. To maké thé potato casé: liné a tall 20 cm springform caké tin with baking papér, and gréasé thé insidé of thé papér.
2. Péél and graté thé potatoés on a coarsé gratér. Put thém into a cléan téa towél and squéézé out as much liquid as you can, thén tip thém into a largé mixing bowl. Finély graté thé parmésan and mix it through thé gratéd potato along with ½ tsp salt and thé méltéd buttér.

Gét Full Récipé>>https://www.tastemade.co.uk/videos/cheesy-herb-quiche-with-a-potato-crust

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: