Potato Spinach Quiche

Potato Spinach Quiche

Prep. mins
Cooking mins

INGREDIENTS Measurements

  for the dough

1 teaspoon yeast
1/2 teaspoon sugar
1 1/2 cup warm water
3 cups flour
1 teaspoon salt
1/4 cup olive oil

  For filling

10 fresh thin asparagus spears
2 tablespoons olive oil
1 cup potatoes, small cubes
8 eggs
3/4 cup cooking cream
Salt and white pepper
2 cups cheddar cheese, small cubes
1 cup chopped spinach
1 cup tomato, small cubes
1/2 cup chopped spring onions



  • - Dissolve yeast and sugar in water, leave for about 5 minutes to become active.
  • - Mix flour and salt using an electric mixer on low speed.
  • - Add yeast mixture and olive oil to flour and knead till the dough becomes smooth and soft.
  • - Place dough in oiled bowl and let rise for about half an hour (or until doubled in size).
  • - Preheat oven to 220 degree Celsius.
  • - Roll dough on a lightly flour dusted surface to a circular shaped (1 cm thickness).
  • - Place in a round tray, make sure it covers the bottom and sides (Like a tart).
  • - Make holes in the prepared dough by using a fork.
  • - Bake in low oven rack for about 5 minutes, set aside and let cool.
  • - Reduce oven temperature to 180 degrees Celsius.
  • - Grill asparagus spears on a slightly greased grill till grill marks achieved, set aside.
  • - Heat oil in a pan over a medium heat, add potatoes and stir till golden in color>
  • - Lift it on kitchen towel to get rid of excess oil, set aside.
  • - Beat eggs with cream using a whisk, season with salt and pepper.
  • - Mix potatoes with cheese, spinach, tomato, onion, add to egg mixture using a wooden spoon.
  • - Pour mixture over baked dough ,arrange grilled asparagus spears on top of it and bake for about 30 minutes or until egg mixture is set.
  • - Place quiche in a serving plate and cut into wedges.


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