Last week, I made boiled smashed potatoes with butter, olive oil, garlic and fresh herbs. We had so many leftovers, I thought I'd use them for the base of this tray bake. Instead of traditional dough the next morning. Turned out fantastic and oddly satisfying.
Below is the full recipe.
Happy cooking friends x
nicole
"Quiche potato tray bake recipe "
Makes 1 medium size 8x11 inch tray serves 6-8
TIP : READ this recipe through before cooking
Ingredients:
- about 2lbs leftover baby boiled potatoes at room temp
- smashed, + mixed with; 2 TBSP GF flour + 3 TBSP salted grass fed butter ( if you don't have leftovers, simply scrub, rinse and boil the potatoes. let cool for about an hour before making the base)
- 8 eggs at room temp, whisked with 2 TBSP Creme fresh, seasoned with salt + pepper ( set aside)
- ½ red pepper roughly chopped
- ½ yellow or orange pepper roughly chopped
- ½ white or yellow onion roughly chopped
- 1 small red chili finely chopped
- 3 garlic cloves thinly sliced
- 1 bunch fresh thyme
- 1 bunch fresh Italian parsley for serving
- EVOO
- salted grass fed butter as needed
- non stick pray as needed
- about 8-16oz finely grated mix of hard cheeses; pecorino, manchego, parmesan reggiano
- creme fresh as needed
Directions:
- Preheat the oven to 450F to convection bake. Spray your tray with nonstick spray and set aside.
- If you haven't already, in a separate bowl with a potato masher or hands, mash together your potatoes, 3 tbsp of butter, and the 2 TBSP gluten free flour. It should feel a little lumpy, does not need to be perfectly smooth, resist the urge to over mix.
- Transfer the mix to the prepared tray, with your fingers gently press the potatoes into the tray, covering the entire tray and up the sides. Creating a "base crust". Spray the top of the potatoes with nonstick spray and cover with tin foil. Bake for 10 min covered, then uncovered for another 10, until golden and set. if it isn't browning then pop back in(uncovered) checking at the 5 min mark.
- While the base is cooking, in a medium heavy bottom pan, add EVOO + a pat of butter sauté the chilies + thin sliced garlic, then add in the peppers and onions. Season to taste with salt and pepper. When finished, place on a paper towel to cool + squeeze out the excess oils.
- Give your eggs a Whisk, add in a handful of the grated cheese. Your potato base should be finished, line a layer of cheese over the crisp base. Then add your cooled veg to the egg mixture. (make sure they are COOLED or they will COOK your EGGS). Gently whisk it all together, and pour into the potato crust, add pinch of some fresh thyme on top.
- Add more cheese if you'd like, cover with tin foil and bake at 450F for about 18-20 min. Uncover, and let the bake for another 10-12 min. you will know its done when the top is a bit golden. Let sit on a cooling rack for 15-20 min before serving. Serve with fresh herbs, and arugula.
Variations: If you don't eat much dairy you can skip the creme fresh, and add 1 more egg yolk. If you like meat, add in bacon or pancetta of choice. My kiddos like sausage. 1-2 links or slices chopped up will do. This dish is also great cold or for a family style brunch.
Let me know if you make this, look forward to hearing from you. x
