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
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.
|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||garlic granules|
|3 tsp||onion granules|
|1||medium egg, plus another for brushing|
|For the filling:|
|150g||mature Cheddar cheese, grated|
|a small handful of||fresh chives|
|salt and pepper|
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.