quiche with potato crust

Last weekend at the cottage I made this hearty quiche with a double filling; parmesan, chanterelles and herbs with potato crust. We picked mushrooms during our morning walk in the woods and all the veggies comes from the garden. Of course this dish is all gluten and lactose-free.

Our very own potatoes, a mandoline gives me perfect slices to make the crust. Put in the oven with some oil, salt and pepper. Bake for 15 minutes, 200 Celsius. Fry chanterelles with oregano, thyme, spring onions and mangold. Or whatever that is in season. Add the filling into the crust followed with the egg mixture: 4 eggs, parmesan, ruccola, sugar snaps, parsley, mint and more oregano. Top with even more cheese. Bake until firm. Serve warm or cold. Enjoy with a glass of wine. Or two. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s