BEEF MINCE QUICHE WITH POTATO CRUST

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Beef mince quiche with a potato crust is a savoury dish.

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Ingredients - Potato Crust
  • 1 Egg white
  • 1kg potatoes
  • 30gm Butter, Melted
  • 10gm Salt

  • 8” Spring Form Cake Tin, Lined

Step No 1

Peel and wash the potatoes then coarsely grate into a bowl.
Step No 2

Sprinkle salt over the grated potatoes and soak in cold water for 30 minutes; to draw out surface starch.

Step No 3

Squeeze the soaked potatoes firmly to extract excess water, to help achieve a crispy and golden crust.

Place the potatoes firmly into the base of the lined tin.
Step No 4

Brush the potatoes with melted butter.

Bake in a pre-heated oven at 180c, Fan assisted, for 6 minutes.

Step No 5

Take out the cake tin from the oven and glaze the potatoes with egg white.
Step No 6

Return to the oven for 8 to 10 minutes to achieve a crispy crust.

Remove the tin from the oven immediately after baking to prevent overcooking.

Then set aside to cool.

Ingredients - Meat Filling
  • 5gm Salt
  • 2gm Ground Coriander
  • 2gm Ground Cumin
  • Tablespoon Ginger Paste

  • ½ Teaspoon Garlic Paste

  • 2 Shallots, Chopped
  • Yellow Pepper, Diced

  • 2 Celery Stalks, Chopped

  • Red Pepper, Diced

  • 250gm Beef Mince
Step No 7

Place chopped shallots into a pan with enough oil.  Cook gently for a couple of minutes.

Step No 8

Then add diced yellow pepper, diced red pepper, chopped celery stalks, together with a tablespoon of ginger paste, and ½ teaspoon of garlic paste.

Season with ground spices and salt.

 
Step No 9

Combine all the ingredients by stirring well.

Cook for 1-2 minute.

Step No 10

Then add the beef mince.

Using a spatula break the mince into smaller pieces.
Step No 11

Cook until all excess liquid has evaporated and the meat sizzles in its own fat.

Turn off the heat and allow to cool for about 30 minutes.

Step No 12

Take the pre-baked potato crust and fill with the beef mince mixture.

Gently press the top surface to ensure an even and compact layer.
Ingredients - Cheese Filling

  • 150gm Grated Mozzarella

  • 60ml Cream
  • 3 Eggs
  • 60gm Soft Herb Cheese
Step No 13

Place the eggs, soft cheese and cream in a deep bowl.

Blend the wet ingredients together with an electric whisk to a smooth finish.
Step No 14

Gently pour the liquid directly over the meat.

Step No 15

Allow the liquid to spread evenly.
Step No 16

Sprinkle the top with grated mozzarella for a golden finish.

Step No 17

Bake in pre-heated oven at 180c, Fan assisted, for 25 to 30 minutes.

Cook until golden brown and the centre has a slight wobble.
Step No 18

Take out the tin from the oven and rest for about 30 minutes, to firm the quiche.

Carefully release the quiche from the spring form pan and transfer onto a serving plate. 

Step No 19

Use a sharp knife to cut a triangular wedge.
Step No 20

Serve on a plate with a garnish of salad leaves.