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

Hey Sweet ones,

I hope you are staying safe and well out there. I'm back with another recipe for you, it's a quiche with Manchego cheese, spinach, garlic and pancetta. You could simply skip pancetta if you are vegetarian too.

Quiches and frittata are my favorite because you can eat them for breakfast, lunch or dinner, and all the in between meals. Cold or hot. Alone or maybe accompanying a soup. Yes takes a bit more time, but totally worth it. And bonus kids will actually eat it, it's simple to do ahead as well before the busy week.

For substitutions, you can make this with regular All Purpose flour or The Blue bag of Bob's red mill / or King Arthur GF flours. Be sure to use the blue bags because they have more binding agents than the others. Of course if you are adventurous you could also use a mix of your own flour.

Also, I look forward to hearing from you, or seeing your photos of any of the recipes you create of mine.

Happy cooking xo

Nicole

**BE SURE TO MAKE THE TART DOUGH AHEAD OF QUICHE

RECIPE TART DOUGH
MAKES TWO 9inch TART DOUGHS

DOUGH INGREDIENTS :

½ cup + 2-4 Tbsp Cold water
3 ½ cups ALL PURPOSE FLOUR
1 ⅓ cups SALTED BUTTER ( cold, put in freezer 30 min prior to making)

METHOD :

1.In a large bowl put your flour, with a large cheese grater grate your frozen butter over the flour. With a fork mash up any large chunks. Combine the flour and butter until it looks a bit grainy. It's okay if there are pea sized amounts, you don't want to overwork it. If the butter feels like it's getting warm, pop your mixture in the freezer. Add your ½ cup of cold water to the bowl. Gently, mix with a fork until combined until it looks like a shaggy mess. You should be able to see some chunks of butter. On a clean work surface, dust with flour, pour your dough onto it and gently work into a ball form.

2.Split the dough into 2 with a knife to make two dough balls. Wrap one up with plastic wrap and chill in the refrigerator while you prep the tart pan.

3. Roll out the other dough into a large circle. Place over a prepped 9inch tart pan with a removable bottom. Trim the edges and fold the sides in. With a fork poke scattered holes over the bottom of the tart. Then cover with plastic wrap and put in the freezer until you are ready to make your quiche. ( minimum chill time 10 hours)

QUICHE WITH PANCETTA, GARLIC, SPINACH AND MANCHEGO

INGREDIENTS:

1 PIE TART (SEE RECIPE ABOVE)

* FOR FILLING:

4 oz pancetta
1 garlic clove thinly sliced
1 cup cooked spinach ( about 3oz uncooked)
¼ cup all purpose flour
6 eggs divided
1 cup creme fresh
1 cup whole milk, plus more for egg wash
1 cup manchego cheese ( grated)
1 tsp fine kosher sea salt
pepper to taste
EVOO as needed

TOOLS: Sheet pans, parchment paper, pie weights or dried beans

METHOD:

1. Preheat your oven to 425 F. Place your tart onto a baking sheet lined with parchment paper. Blind bake your tart filling for 20-25 min. While that's going prep the filling.

2. Place a large skillet on your stove, in the cold pan place the pancetta and turn to medium heat. When the pancetta starts to brown add your garlic, dollop of evoo, cook until fragrant, then add the spinach to the pan. Salt + pepper to taste. Cook until wilted. Drain your filling onto paper towels. After it's cooled, squeeze out all the excess liquid and set aside.

3. In a stand mixer with paddle attachment, put one egg and the flour. Mix on medium speed until combined. Then add in the remaining 4 eggs, mixing in one by one scraping down the sides until combined. In a separate bowl whisk your creme fresh until silky smooth. Whisk in the milk. Over a metal strainer or mesh sieve, pour eggs over milk mixture, give a quick whisk, add in the grated cheese, spinach filling, salt + pepper to taste.

4. Reduce your oven to 375 F. Add your egg custard to the blind baked shell. In a small bowl, whisk remaining egg + 1 Tbsp of whole milk. With a pastry brush, brush your tart crust. Bake your tart for 10 min, reduce the oven to 325 F and bake for a remaining 30-45 min until filling sets and tart is golden. 5. Let cool for 10-15, serve warm or cold.

This recipe was originally developed for Hayden flour mills and can also been seen on their website.