POTATO PASTRY QUICHE

 

POTATO PASTRY QUICHE

 

Serves 4.
Syn Free, if using the cheese as HEX's

50g grated, raw potato (best done in a food processor), with all the liquid squeezed out.
1 egg white, lightly beaten 
60g grated onion
Tub of Quark
Some cooked bacon, snipped into pieces or ham
4 eggs, lightly whisked
Other things you may want to add, like sliced mushrooms, corn, etc.
160g reduced fat mature Cheddar, grated

Pre-heat the oven to 200C/Gas 6.
Mix the grated potato, onion, egg white and a pinch of salt together in a bowl.
Transfer to a flan dish, pressing evenly into place over the base and up the sides.
Bake for 30 minutes, then spray the bottom of it lightly with Frylight, spreading it evenly over the base with a pastry brush.
Cook for a further 10 minutes, then remove from the oven and allow to cool.
Turn the temperature down to 180C/Gas 4.
In a large bowl, mix together all the filling ingredients, reserving half the cheese.
Sprinkle the base of the flan case with the reserved cheese, then pour in the filling.
Sprinkle with a dusting of paprika, if liked and bake in the centre of the oven for approx. 40 minutes, or until set.