Potato Rosti Quiche with Roasted Balsamic Shallots
Try this delicious cross between a potato rosti and a quiche for your next picnic. A crispy potato base encases lightly set eggs, topped with sweet caramelised shallots and chives.
This recipe is prepared with:
Ingredients
850 g potatoes, peeled, cut to fit the feed tube
40 g plain flour
1 tsp fine sea salt
1 tsp garlic powder
1 tsp smoked paprika
0.5 Tbsp dried oregano
2 eggs, 1 beaten
For the balsamic shallots
250 g shallots, peeled, trimmed
1 Tbsp olive oil
2 Tbsp balsamic vinegar
0.25 tsp fine sea salt
For the filling
12 eggs
200 ml whole milk
1 tsp fine sea salt
0.5 tsp ground black pepper
To serve
2 Tbsp chives, finely sliced
Utensils
Instructions
STEP 1/3
Making the base
Preheat the oven to 180ºC.
Grease a roasting tin and line with parchment paper.
Assemble the Express Serve attachment with the Grating Disc.
Place a bowl underneath the attachment.
Grate the potatoes into the bowl using the Pusher.
Transfer the potatoes onto a clean tea towel and squeeze out as much excess liquid as possible.
Add the potatoes, flour, salt, garlic powder, paprika, oregano and 1 egg into the bowl.
Mix well until combined
Then press the potato mixture into the base and sides of the roasting tin.
Bake for 25 minutes at 180ºC.
Brush with beaten egg.
Bake for 5 minutes at 180ºC.
STEP 2/3
Making the balsamic shallots
Remove the Grating Disc, reverse and fit the Slicing Disc.
Place a clean bowl underneath the attachment.
Slice shallots into the bowl using the Pusher.
Transfer the sliced shallots onto a baking tray and spread out evenly.
Drizzle with olive oil and balsamic vinegar.
Season with salt.
Bake until golden and sticky for 15 minutes at 180ºC.
STEP 3/3
Making the filling
Add eggs, milk, salt and pepper into a clean bowl and mix well.
Pour the egg mixture into the potato base.
Top with the balsamic onions.
Bake for 30 minutes at 180ºC, until the centre is just wobbly.
Remove from the oven and let cool for 30 minutes.
Top with chives.
Gently remove from the tin and slice into eight squares.
Serve.
Potato Rosti Quiche with Roasted Balsamic Shallots
Try this delicious cross between a potato rosti and a quiche for your next picnic. A crispy potato base encases lightly set eggs, topped with sweet caramelised shallots and chives.
Ingredients
850 g potatoes, peeled, cut to fit the feed tube
40 g plain flour
1 tsp fine sea salt
1 tsp garlic powder
1 tsp smoked paprika
0.5 Tbsp dried oregano
2 eggs, 1 beaten
For the balsamic shallots
250 g shallots, peeled, trimmed
1 Tbsp olive oil
2 Tbsp balsamic vinegar
0.25 tsp fine sea salt
For the filling
12 eggs
200 ml whole milk
1 tsp fine sea salt
0.5 tsp ground black pepper
To serve
2 Tbsp chives, finely sliced
Utensils
Instructions
STEP 1/3
Making the base
Preheat the oven to 180ºC.
Grease a roasting tin and line with parchment paper.
Assemble the Express Serve attachment with the Grating Disc.
Place a bowl underneath the attachment.
Grate the potatoes into the bowl using the Pusher.
Transfer the potatoes onto a clean tea towel and squeeze out as much excess liquid as possible.
Add the potatoes, flour, salt, garlic powder, paprika, oregano and 1 egg into the bowl.
Mix well until combined
Then press the potato mixture into the base and sides of the roasting tin.
Bake for 25 minutes at 180ºC.
Brush with beaten egg.
Bake for 5 minutes at 180ºC.
STEP 2/3
Making the balsamic shallots
Remove the Grating Disc, reverse and fit the Slicing Disc.
Place a clean bowl underneath the attachment.
Slice shallots into the bowl using the Pusher.
Transfer the sliced shallots onto a baking tray and spread out evenly.
Drizzle with olive oil and balsamic vinegar.
Season with salt.
Bake until golden and sticky for 15 minutes at 180ºC.
STEP 3/3
Making the filling
Add eggs, milk, salt and pepper into a clean bowl and mix well.
Pour the egg mixture into the potato base.
Top with the balsamic onions.
Bake for 30 minutes at 180ºC, until the centre is just wobbly.
Remove from the oven and let cool for 30 minutes.
Top with chives.
Gently remove from the tin and slice into eight squares.
Serve.