Potato Anti Pasti Quiche

Name: Potato Anti Pasti Quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 600 g Potatoes; 75 g Cornstarch; 1 Courgette; 1 Aubergine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Finger carrots; 150 g Cherry tomatoes on the panicle; 150 g Manchego cheese; 6 Eggs (size M); 150 g Whipped cream; 3-4 stems Basil; 3-4 stems Thyme; 1 ball (125 g) Mozzarella cheese; 8 discs Parma ham; 3-4 Tbsp Olive oil; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

600 g Potatoes
75 g Cornstarch
1 Courgette
1 Aubergine
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Finger carrots
150 g Cherry tomatoes on the panicle
150 g Manchego cheese
6 Eggs (size M)
150 g Whipped cream
3-4 stems Basil
3-4 stems Thyme
1 ball (125 g) Mozzarella cheese
8 discs Parma ham
3-4 Tbsp Olive oil
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and roughly grate the potatoes. Squeeze the potato mixture well in a sieve, place in a bowl and mix with starch. Put the potato mixture into a springform pan (26 cm Ø) lined with baking paper and press it to a base. Wrap the springform pan in aluminium foil and press it firmly onto the rim of the springform pan. Pre-bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes.
2
Wash, clean and slice the zucchini and eggplant. Heat up a grill pan, fry the zucchini and eggplant slices in it in portions while turning for about 2 minutes, season with salt and pepper. Wash and peel the carrots, leaving them to stand for a while, then cook in boiling salted water for about 2 minutes. Wash the tomatoes and dab dry.
3
Finely grate the cheese. Mix eggs, cream and cheese together. Remove the mould from the oven, pour the egg icing over the potato mixture, spread the vegetables on top and bake at the same temperature for approx. 45 minutes.
4
Remove the mould from the oven and let it cool in the mould for about 5 minutes. Wash the basil and thyme, shake dry and pluck coarsely. Loosen the aluminium foil and the edge of the springform pan. Arrange the quiche. Add mozzarella and ham. Drizzle with olive oil and sprinkle with basil and thyme.