By Liane Arno
WE ALL remember the book, don’t we? Real Men Don’t Eat Quiche. Men were shifting from being steak-eating, macho types wearing flannel shirts and smoking Marlboro cigarettes to being new age sensitive types who supported their partners in domestic duties and might even venture into a non-carnivore meal. Move over Hemingway.
Well let me tell you that this quiche is so rich that even macho types might enjoy it. And to meet the approval of those who suffer from coeliac disease it is also gluten-free.
In this recipe rösti meets quiche because rather than pastry it has a grated potato crust. Better yet it has all the stuff you have in your garden at this time of year.
WE ALL remember the book, don’t we? Real Men Don’t Eat Quiche. Men were shifting from being steak-eating, macho types wearing flannel shirts and smoking Marlboro cigarettes to being new age sensitive types who supported their partners in domestic duties and might even venture into a non-carnivore meal. Move over Hemingway.
Well let me tell you that this quiche is so rich that even macho types might enjoy it. And to meet the approval of those who suffer from coeliac disease it is also gluten-free.
In this recipe rösti meets quiche because rather than pastry it has a grated potato crust. Better yet it has all the stuff you have in your garden at this time of year.
Coarsely grate:
Now you have two options to get rid of the moisture from the grated potato. Either add a bit of salt and put into a teatowel and squeeze. Or my favourite is to pop into a laundry wash bag and put on the spin cycle.
While that is happening take out a springform pan and liberally cover the sides and bottom with butter. Dig your fingers into the room temperature butter and smear it onto the sides. When the potatoes are finished in the spin cycle push them into the butter covered sides and bottom. They will easily stick there.
Pop into a 200°C oven for 20 minutes until golden brown.
While that is cooking mix up the filling. I used what I had in the fridge but you can put in anything you usually would for a quiche. I didn’t use any bacon as I was making some for a vegetarian (and gluten-free) friend but clearly you can if you need a little bit of macho. Here is what I put in:
When the potatoes are golden bring them out of the oven and coat with a whisked egg white. Pop back in the oven for a few minutes.
While it is doing that you can pop the egg yolk into your mixture. When the few minutes have passed pour the mixture into the potato casing.
Pop into the oven at 180°C for an hour. You know the drill – when your knife comes out cleanly …
- 1kg potatoes (I grated with the peel on the red potatoes. I grated both sides of each potato until I got down to a centimetre thick so I would save my fingers. What was left I parboiled and then made into chips on the side of the quiche when it was cooked)
Now you have two options to get rid of the moisture from the grated potato. Either add a bit of salt and put into a teatowel and squeeze. Or my favourite is to pop into a laundry wash bag and put on the spin cycle.
While that is happening take out a springform pan and liberally cover the sides and bottom with butter. Dig your fingers into the room temperature butter and smear it onto the sides. When the potatoes are finished in the spin cycle push them into the butter covered sides and bottom. They will easily stick there.
Pop into a 200°C oven for 20 minutes until golden brown.
While that is cooking mix up the filling. I used what I had in the fridge but you can put in anything you usually would for a quiche. I didn’t use any bacon as I was making some for a vegetarian (and gluten-free) friend but clearly you can if you need a little bit of macho. Here is what I put in:
- 6 eggs whisked
- 1 cup of cream
- 100g feta crumbled
- 100g cheese (I used the pizza cheese because I quite like its mixture of gooiness from the mozzarella and sharpness from the parmesan. Also I hadn’t realized until a friend told me recently that parmesan cheese is not vegetarian as it contains animal rennet. The pizza cheese uses microbial rennet so is good to go for vegetarians.)
- 50g semi-dried baby tomatoes (Matt dried these from our garden with a bit of basil on top)
- 1 zucchini chopped and cooked in some butter until softish
- 50g roasted capsicum
When the potatoes are golden bring them out of the oven and coat with a whisked egg white. Pop back in the oven for a few minutes.
While it is doing that you can pop the egg yolk into your mixture. When the few minutes have passed pour the mixture into the potato casing.
Pop into the oven at 180°C for an hour. You know the drill – when your knife comes out cleanly …