- Created on 10 March 2010
- Written by Archana Doshi
- Hits: 8656
Breakfast Potato Quiche has a delicious crust of potatoes filled with tender corn. It makes a perfect recipe when you are calling people over or a cozy sunday brunch. Serve it with some fresh juice of watermelon, orange and pomegranates.
Makes: 6-8 servings
3 cups, boiled and grated potatoes
1/4 cup of chopped spring onions
1 tablespoon softened butter
1 cup low fat milk
2 tablespoons of whole wheat flour
1 teaspoon of baking powder
1 cup of tinned tender corn, drained
1/2 teaspoon of cayenne pepper
2 tablespoons of chopped coriander leaves
1/2 cup shredded Cheddar
Salt and freshly ground black pepper
Preheat oven to 200 C.
Gently press the grated potatoes between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the potatoes and onions with the melted butter, salt and pepper into the plate. Press them into the bottom and up the sides to form a crust. Bake for 30 -35 minutes until golden brown and starting to crisp.
Mean while, in a sauce pan, whisk the whole wheat flour, milk, salt and cayenne pepper. Place the pan on medium heat and begin to cook the sauce, stirring continuously until thickened. Stir in the baking powder at this stage and whisk until well blended. Turn off heat and add the corn and stir.
When the hash brown/potato crust is ready pour the corn mixture over it, sprinkle the cheese and return to the oven.
Lower the oven temperature to 180 C and bake for about 15 to 10 minutes until the quiche is light golden brown on top.