Thursday, 8 August 2013

potato and spring onion quiche (veggie pie)

Maybe this recipe should be called potatoes with quiche on the side! There are a few potato lovers in this family that I had in mind when putting it together; it is filled with potatoes. In my quiche you will not find 5 eggs and double cream in the filling, and there isn't a mountain of butter in the pastry, in fact, there is none. There is also no need to plastic wrap the dough or blind bake the pastry with baking beads before adding the filling. Sounds good, right? If you have been using store-bought pastry so far it is time to say goodbye to those and make your own. It's way easier and simpler than you think. Not to mention healthier. If you like potatoes I hope you will enjoy this quiche; other versions will appear on the blog later. A note on the pastry making: There are different types of spelt flour available and in this one I use a type with the number 630, which is a German way of categorising the flour. It is mainly intended for bread making. I was using it when experimenting with the pastry recipe and loved how easy it was to roll the dough and I have used it since. For those who don't have measuring cups: Usually one cup (250 ml) of spelt flour weighs 130 grams but a cup of this one weighs about 165-170 g.

POTATO AND SPRING ONION QUICHE (VEGGIE PIE)

INGREDIENTS
FILLING

  • 4 large potatoes (ca. 750 g / 1.65 lbs), precooked for 20 minutes
  • 2 eggs
  • 250 g cottage cheese (about 1 cup)
  • 2 teaspoons (organic) mustard
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic salt
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon sea salt
  • 7 cm (2.7 inches) piece of the green part of a bunch of spring onions (scallions), sliced
  • 2 large handfuls (ca. 50 g) salad blend (e.g. endive, radicchio, lettuce) or spinach
  • Topping: 75-100 g (about ¾ cup) of your favourite cheese, grated, and some freshly grated parmesan

PASTRY

  • 1¼ cup spelt flour (see note in intro)
  • ½ teaspoon sea salt
  • 2½ tablespoons organic sunflower oil
  • 4 tablespoons water

METHOD

  1. Start with precooking the potatoes maybe one hour before preparing the quiche: Cook them for 20 minutes without a lid. Drain the water and allow the potatoes to cool
  2. In a large bowl combine the eggs (you can lightly beat the eggs first, if you prefer), cottage cheese, mustard, herbs, salt and the salad blend/spinach
  3. Take your bunch of spring onions and cut a 7 cm (2.7 inches) piece of the green part. Slice rather finely and add to the bowl. Set the bowl aside while preparing the pastry
  4. For the pastry: Sift the spelt flour and sea salt into another bowl. Add the oil and water and mix gently with a spatula. Use your hands to gently knead the mixture in the bowl to get a feel for the texture. If it crumbles then you need a bit more oil; if it's too oily just add some spelt flour. (If you need to add oil, just put a few drops in the palm of your hands and knead the mixture in your hands until the texture feels right)
  5. On a light spelt floured surface shape the dough into a ball and then roll it out until you have a circle with about 28 cm diameter (11 inches). Use just a touch of oil to grease a pie dish (24 cm / 9.5 inches) and line it with the pastry. Prick the base with a fork in a few places
  6. Peal the potatoes, dice them and add them to the filling. Then pour the filling into the pastry shell, even out and top with the grated cheese
  7. Bake at 180°C/350°F/gas mark 4 for 50-55 minutes until the cheese turns golden brown
  8. Let the quiche sit for about 5 minutes before serving

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