Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nadiya Hussain’s Potato Rösti Quiche

This deliciously comforting rösti-quiche hybrid, as featured in Nadiya Hussain's new book Nadiya Bakes, is filled with a creamy cheese and chive mixture.

From the book

Nadiya Hussain


This re-imagined quiche is all about the base! Made from different coloured potatoes, grated and pressed into a tin, it’s filled with a creamy cheese and chive mixture. Delicious and also super simple.

Read more Read less


For the base:
butter or oil, for greasing the tin
1 large white potato, unpeeled (you should have 325g)
1 large sweet potato, unpeeled (you should have about 325g)
1 tsp salt
1 tsp paprika
1 tsp garlic granules
3 tsp onion granules
40g plain flour
1 medium egg, plus another for brushing
For the filling:
3 medium eggs
150ml whole milk
150g mature Cheddar cheese, grated
a small handful of fresh chives
salt and pepper

Essential kit

You will need: a 24cm round tart tin or pie dish


Prep time: 30 minutes, plus cooling. Cook time: 50 minutes.

Preheat the oven to 180°C/fan 160°C/gas 4. Start by generously greasing a 24cm round tart tin or pie dish, preferably not loose-bottomed as this will save us from any leakages.

Grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well – you should have a mixture that is well coated and clumps together.

Tip the mixture out into the dish and using the back of a spoon press tightly into the base and sides. Bake for 25–30 minutes.

Take the dish out and using the back of a spoon press the mixture into the base and sides again. Brush the base and sides with the egg, generously filling in any gaps that might be there and any gaps that might not be. More is more! Pop back into the oven for 5 minutes.

Meanwhile, make the filling by adding the eggs and milk to a jug and whisking till well blended.

Take the tart shell out and add the cheese into the shell. Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake in the oven for 20 minutes till the centre is just wobbly.

Leave to cool for about 30 minutes, allowing the eggy custard mix to set, then take out, slice and it is ready to eat.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Nadiya Bakes

Close menu