Ultra Aromatic Quiche with Grated Potato Crust
A “fusion” version of quiche. We replace the traditional shortcrust pastry with grated potato and swap the cream for coconut milk. Healthy ingredients like kale, cherry tomatoes, and celery are lightly cooked to retain their texture and nutritional properties. The result is a very soft and delicate quiche, incredibly aromatic. Served with a green salad, it makes for a complete and perfectly balanced dish.
Ingredients
- 500 g potatoes
- 150 g celery stalks
- 2 onions
- 4 dates
- 1 teaspoon sugar
- 150 g cherry tomatoes
- 1 handful of chopped kale leaves
- 4-5 slices of goat cheese log
- 20 cl coconut milk
- 3 eggs
- Salt, pepper
- Nutmeg
- Basil leaves
- 1 pear
- Balsamic cream (optional)
Instructions
Preparing the Crust
Peel and grate the potatoes (or keep the skin on if they are new potatoes). Place them in a cloth and squeeze well to remove as much water as possible, as if draining fresh cheese. Spread the grated potato mixture in a tart mold lined with non-stick paper and greased with oil. Press firmly (you can use another slightly smaller mold to help compact it). Season with salt and pepper and bake at 200°C (392°F) for about 15 minutes, until the potatoes soften but do not brown too much.
Preparing the Filling
- Chop the onion and sauté it in a little olive oil. Cover and let cook for about ten minutes until tender. Add the chopped dates and sugar, allowing them to caramelize. Set aside.
- Slice the celery thinly and lightly brown it with a bit of oil. Once it starts to color, add the kale and cook for one more minute before turning off the heat.
- Remove the potato crust from the oven and spread ¾ of the caramelized onion over the base.
- Distribute the celery and kale over the crust.
- Beat the eggs with the coconut milk and a pinch of nutmeg, then pour this mixture into the mold.
- Add the cherry tomatoes, quartered, and the goat cheese slices, drizzled with a little olive oil and sprinkled with thyme. Bake for 15 minutes at 200°C (392°F).
Final Touch and Presentation
Caramelize the pear, thinly sliced, in a non-stick pan with a teaspoon of sugar. Arrange the slices on top of the quiche along with the remaining caramelized onion and some basil leaves.
Drizzle with a little balsamic cream for decoration and serve.