Potato Crust pie
Information
Prep: 15 mins | Cook time: 1 hour 20 mins | Serves: 6-8 | Gluten free
Ingredients list
- 2 Large potatoes, boiled and cooled
- 2 tbsp olive oil
- Generous pinch of Salt and pepper to taste
- 50g mozzarella
- ½ cup cherry tomatoes, cut in half
- ½ cup shallots (or brown onion)
- 1 cup spinach
- 3 eggs
- 3 tbsp cream cheese
- ½ tsp nutmeg
- 70ml milk
- Parmesan cheese
- Fresh basil
To serve
- Fresh rocket
- Chutney
Method
- Preheat the oven to 200°C (400°F)
- Prepare potatoes: Boil 2-3 large potatoes until soft. Remove from heat, allow to cool.
- Thoroughly oil a pie tin with olive oil. Firmly press the boiled potatoes into the tin to form a base crust. Use a fork or the bottom of a glass to flatten the smashed potatoes evenly across the base and up the sides of the tin.
- Drizzle the potato crust with more olive oil and sprinkle with salt and pepper. Roast in the preheated oven at 200°C for 40 minutes or until golden and crispy.
- Once out of the oven,add your toppings. Layer mozzarella, tomatoes, shallots, and spinach over the potato crust.
- In a separate bowl, whisk together eggs, cream cheese, nutmeg, salt, and pepper until well combined. Pour this mixture evenly over the tomatoes, shallots, and spinach in the tin.
- Return the pie to the oven and bake for another 25-30 minutes, or until the egg mixture is set.
- Once baked, sprinkle parmesan cheese and fresh basil over the top for added flavour.
- Serve the pie with fresh rocket and your favourite chutney on the side.
