Potato-crust quiche
3 medium potatoes (15 oz), washed and sliced thin
1 handful asparagus
2 eggs
200 gr. ricotta cheese (4 oz sour cream)
1 tsp. fresh rosemary (big pinch if using dry)
pinch chili flakes
Preheat the oven to 400F.
- Parboil the potatoes for 10-15 minutes or until potatoes are soft. Let cool.
- Blanch asparagus 4 minutes.
- In a bowl, beat eggs and ricotta cheese (or sour cream). Add rosemary, chili peppers, salt and pepper.
- In a cast iron, well seasoned skillet, brush with 1 Tbs of olive oil. Layer with potato slices. Pour mixture into the potato lined skillet an top with asparagus. Bake in oven until set (about 20 minutes). Let stand 10 minutes before serving.
Notes: I didn’t prepare the potatoes well enough because I pre-baked the in the oven instead of boiling; they were still a touch raw.
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