Potato Pastry Quiche

Thanks to Donna Farley for this one.  She did some experimenting and the rest of the farm team was happy to be the test audience.  Votes were we like both the potato pastry and the pure mashed potato crust, which is a fun way to use more farm ingredients and make a quiche for gluten free folks!

 

6-Quiche slice Mashed potato case - before

 

 

 

 

 

 

 

Potato Pastry

1 ½ C cold mashed potatoes

(I used about 1 1/2lb Potatoes (scrubbed not peeled), boiled until tender, and then mashed with ¼ C milk)

½ C Wholewheat flour

½ C Self Raising flour

Pinch of salt

4T Butter

1 egg yolk

Rub the butter into the dry ingredients, until it resembles breadcrumbs.

Potato pastry 1

 

 

With a knife, stir in the egg yolk and mashed potato until it starts to bind together, then use your hands to bring it all together to form a ball of dough. Wrap in clingfilm and leave in the fridge for at least ½ hour to rest.

Potato pastry 2 Potato pastry 3

 

 

 

 

 

To roll out, dust a sheet of wax paper with flour, and roll out to size you require. I used this to line one 9” and one 8” pie dish. Be careful, as the dough is quite soft.

Bake at 350 for 15 minutes, brush with beaten egg, and then continue to bake for another 10 minutes.

Mashed potato case-after

 

 

 

 

 

Quiche

 4 eggs (I also added the egg white remaining after the pastry recipe, and the remainder of the beaten egg from brushing on the pastry)

1 ¼ C Milk (or cream/milk mixture if you want a richer quiche)

You can use any combination of veggies and cheese for the filling – I used:

  • 2 onions – sliced and sautéed
  • ½ lb spinach – wilted
  • ½ C grated cheese
  • and some leftover bits of bacon!

Divide the veggies and cheese between the 2 prepared pastry cases (shown below).

4-Quiche 1

 

Beat together the eggs and milk with some salt & pepper, and pour over the veggies and cheese.

Bake at 350 for about 30 minutes until the egg has set and the top of the quiches are golden.

 

5-Quiche 2

 

 

 

 

 

Mashed Potato alternative to Pastry case!

Mashed potato case - before Mashed potato case-after

If you want a gluten free alternative, or you just want to use more potatoes, you can grease the pie pans and then press in mashed potato (about 2C for a 9” pie dish). Paint olive oil or another fat (melted bacon fat might be tasty!) all over the potato case and bake at 350 for 30 minutes. Then you use the same directions as above for quiche.