Broccoli And Gruyere Quiche With Potato Crust - cooking recipe

Ingredients

1 lb potatoes, peeled and grated
5 None eggs
3/4 lb broccoli, cut into small florets
4 oz roasted red peppers, drained and diced
1 None small onion, finely diced
1 1/4 cup milk
2 tsp Dijon mustard
1 cup Gruyere, shredded

Preparation

Preheat the oven to 400\u00b0F. Line a 9 inch diameter springform pan with greaseproof paper. Squeeze the moisture from the potato using your hands. Mix the potato and 1 egg together and season. Transfer the mixture to the springform pan and press firmly into the bottom and sides. Bake for 18-20 mins until golden.
Meanwhile, blanch the broccoli in salted, boiling water for 1-2 mins, drain and refresh under cold water. Mix the broccoli, roasted peppers and onion together.
Beat 4 eggs with the milk and mustard and season. Remove the potato base from the oven and sprinkle with three-quarters of the cheese. Place back in the oven to bake for 4-5 mins.
Reduce the oven temperature to 325\u00b0F. Add the vegetables into the potato case and pour over the egg mixture. Top with the remaining cheese. Cover the quiche with foil and place in the oven to bake for 1 hour. Remove the foil and continue to bake for a further 15-20 mins. Cool the quiche on a wire rack for 30 mins. Remove from the pan and serve garnished with sour cream and parsley.