Potato crust spinach & mushroom quiche | Glutenfreewhisk

 When I saw this recipe on the social media platforms and I had to try this. Although I have already baked one gluten-free quiche recipe already, creamy tomato quiche recipe and it still is one of my favorites but yes, making gluten-free pie crust at home is a long process. And this potato base pie crust seems exceptionally easier and quicker. This was my first attempt in making a potato pie or potato quiche base and I made a few mistakes that can be avoided for more smooth process of demoulding.

As you can see in the YouTube video that I have used a butter paper covering my springform cake tin, but you can avoid this if you want crispier base and remove the hassle of removing this paper because it was scary. I was scared I will drop the quiche, or it will split in pieces. Thankfully no blunder happened and I got my potato crusted quiche in one piece. But I will suggest that you directly grease the springform tin and put the potato layer directly on it and not use the butter paper.

I am keeping the spices minimal because this quiche is a breakfast recipe and I hate starting my day with spice loaded food. I hate spicy food anyways but just saying. I am making a classic spinach and mushroom quiche with a crispy tofu layer on top. I have skipped the use of cheese completely because tofu adds the required creaminess and crispiness. It also fulfills the protein requirement for a healthy breakfast recipe. I eat egg but I hate adding egg in my cakes and muffins. I had a blunder very early in my baking journey. I was young and from them I don't add egg in my baking recipes. But I always love variety and I always wanted to try quiches. Now I have tried making two very different quiches and I love both of them. Both are so different and tasty that you will bake them on your off days if you are working and eat it for a few days in the morning without any fuss.

Reheating this potato crust spinach and mushroom quiche is fairly easy. If you don't use a microwave, then you can grease a non-stick pan with some ghee or oil and place this over a hot pan and cover. Keep the flame on very low after the pan is super-hot and after a minute switch off the flame and allow it to warm up in the heat. Keep it covered and after 5 minutes or so you will have hot potato crust quiche ready to be savored.

You can add vegetables of choice for making your quiche here. I am making a classic quiche with classic vegetable combination. I am using spinach and am cooking my tomatoes, mushrooms and spinach prior because I didn't want the vegetables to release their water while baking and create a soggy quiche. And I prefer to eat both my vegetables and my protein well cooked.

If you are looking for a springform cake tin with a removeable base, then you can check this set of 3 PureBake round springform cake tins in 3 different sizes. They are non-stick and are great if you love to bake regularly. If you wish to use butter paper like I have then you can use this Eurowrap microwave safe butter paper roll. It is 500 gm with 50 sheets and is grease proof.

Baking is simple and if you are afraid to bake or you worry that the proportions might go wrong, then I will say make mistakes because you will mess up once or twice but then you will learn and grow eventually. I am baking a lot of recipes for the first time myself and I do make blunders but there is always a scope to improve and guide you to avoid the same mistakes. Share your blunders and let's help others to learn from our mistakes.

Happy Baking!

INGREDIENTS - 

For potato quiche crust

4 Big potatoes, boiled

Salt, to taste

half a tsp black pepper powder

Oil, for greasing (around 1.5 tsp)

For spinach mushroom quiche

150 gm button mushrooms, chopped

1 red tomato, big and chopped

Handful of spinach leaves, chopped

Half a block of tofu, grated

2 Eggs

Salt, to taste

Half a tsp black pepper powder

1.5 tsp roasted cumin powder

2 tsp Oil

30-40 ml milk of choice

For garnish

Fresh oregano leaves

METHOD - 

1. Pre-heat the oven at 200-degree Celsius. Line a springform tin with a removeable base with butter paper and grease with some oil for additional protection.

2. Mash boiled potatoes with salt and black pepper really well. Make sure there are no potato lumps to get a smooth potato crust layer. It will turn into a sticky mass while you are mashing it. Once mashed well transfer it to the greased and lined baking tin and press it evenly at the bottom and the sides. Brush some oil and bake it for 30 minutes or until crispy at 200 degrees Celsius in a pre-heated oven.

3. Now in a pan take oil and sauté chopped tomatoes followed by mushrooms and finally spinach. Add salt and roasted cumin powder and make sure all the water released is evaporated. Transfer it to a bowl and let it cool.

4. Now whisk 2 eggs with salt and black pepper powder. Add milk of choice and whisk again. Pour this over the cooled cooked vegetables (tomato, spinach & mushrooms). Mix or fold lightly and set aside.

5. Once the potato pie crust is baked allow it to cool a little and pour this eggs-vegetables quiche mix in it. Spread grated tofu evenly over it. Make a nice single layer. Bake it for 15 minutes at 200 degrees Celsius again.

6. Once baked demould carefully once cool. Very carefully remove the baking paper. Garnish with fresh oregano leaves and serve slicing a huge slice and indulge in a healthy and hearty breakfast quiche recipe.

Note - Using baking paper or butter paper is completely optional. Make sure you are adding salt to taste carefully. Don't overdo it.

Check the full recipe on YouTube (Gluten_free_whisk) - Potato crust spinach and mushroom quiche recipe.

Potato crust spinach & mushroom quiche | Glutenfreewhisk