Potato Breakfast Quiche

Name: Potato Breakfast Quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 450 g Potatoes; 40 g Flour; 4 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1 Onion; 250 g Mushrooms; 1 Courgettes (about 225 g); 2 TABLESPOONS Oil; 100 g diced raw ham, extra lean; 75 g Cheddar cheese; 100 g Whipped cream; 3 stems Marjoram; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

450 g Potatoes
40 g Flour
4 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1 Onion
250 g Mushrooms
1 Courgettes (about 225 g)
2 TABLESPOONS Oil
100 g diced raw ham, extra lean
75 g Cheddar cheese
100 g Whipped cream
3 stems Marjoram
7-10 Tbsp Fat and flour

Directions

1
For the bottom, peel and wash the potatoes, dab dry and grate coarsely. Mix potatoes, flour, 1 egg well, season with salt, pepper and nutmeg. Grease a tart dish (24 cm Ø; with lift-off base) and dust with flour. Pour the potato mixture into the mould and press the bottom and sides of the mould, pressing the sides slightly higher than the edge of the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the lowest shelf for approx. 15 minutes.
2
In the meantime peel and finely dice the onion. Clean, clean and quarter the mushrooms. Wash, clean, dry grate and coarsely grate the zucchini. Heat the oil in a pan and fry the mushrooms thoroughly, turning them over. Add onion and zucchini, fry briefly. Season with salt and pepper. Mix in ham.
3
Finely grate the cheese. For the glaze, whisk cream and 3 eggs. Season to taste with salt, pepper and nutmeg. Remove the base from the oven, spread the mushroom-zucchini-ham mixture evenly on top. Pour the icing evenly over it. Sprinkle with cheese and bake at the same temperature also on the lowest rack for about 30 minutes.
4
Wash the marjoram, shake dry, pluck the leaves from the stalks. Remove the quiche from the oven and let it rest for about 10 minutes. Carefully remove the quiche from the mould and arrange on a plate, sprinkled with marjoram.