Potato crust quiche with mozzarella cheese, tomato and olives

YOU
4 servings Prep: 15 mins, Cooking: 25 mins
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This dreamy quiche will leave you begging for more.

By Food24 November 03 2009
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Ingredients (14)

DOUGH
75.00 g butter
1.00 onion — sliced into rings
110.00 g flour — cake
salt
15.00 ml poppy seeds
5.00 ml cumin — seeds
100.00 g potatoes — mashed
1.00 eggs — extra-large, lightly beaten
FILLING
3.00 tomatoes
50.00 g sun-dried tomatoes — finely chopped OR a can of anchovy fillets
150.00 g mozzarella cheese — sliced
7.00 black olives
sea salt and freshly ground black pepper
oregano
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Method:

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.



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