Potato crust quiche with mozzarella cheese, tomato and olives

Recipe from: 1/27/1994 12:00:00 AM

Ingredients 16
Servings 1
Minutes +/- 15 min


Serving Change
  • 75
  • 1
    onion, sliced into rings
  • 110
    cake flour
  • salt
  • 15
    poppy seeds
  • 5
    cumin seeds (optional)
  • 100
    mashed potato
  • 1
    extra-large egg, lightly beaten
  • 3
    tomatoes, sliced
  • 50
    sun-dried tomatoes, finely chopped OR 1 can anchovy fillets
  • 150
    mozzarella cheese, sliced
  • 7
    black olives
  • salt and freshly ground black pepper
  • origanum


+/- 15 min
Preheat the oven to 200 ºC (400 ºF). Spray a baking sheet with non-stick spray. In a pan, heat 25 g of the butter and sauté the onion till soft. Cool. Blend the cake flour, salt, poppy and cumin seeds. Rub the remaining butter into the flour mixture with your fingertips until well blended. Add the mashed potato and onion and mix well. Add the egg and mix until a smooth, manageable dough is formed. Shape into a 23 cm diameter circle on the prepared baking sheet. Arrange the filling ingredients on the dough. Season with salt, pepper and origanum. Bake for 20-25 minutes or until the cheese has melted and the crust is a pale gold colour (it may appear to be uncooked, but this is because of the mashed potato). Serve hot. Serves 4.

Read more on: starch  |  bake


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