Gluten Free Leek-mushroom-spinach Quiche

• celkový čas: 1 hour 35 minutes

Ingredience

Base:

5 medium potatoes

Olive oil

Salt and pepper to taste

Filling:

3 medium leeks, sliced into rounds

2 packages of mushrooms - sliced

300 grams of fresh spinach leaves, washed and cut

2 tablespoons of olive oil for frying

Red onion, sliced into rounds

4 eggs

250 ml of 16% fat heavy cream

Half a cup of grated Parmesan cheese (optional)

Salt and pepper to taste

Pokyny

In a pot filled with water with a tablespoon of salt, cook the potatoes until tender.

Preheat oven to 220 degrees, roasting program. Cut each potato in half. Place the halves in an oven pan covered with baking paper greased with olive oil - cut side facing down. Bake for about 20 minutes.

Grease a pie dish with a little olive oil. Arrange the halved potatoes in the pie dish. Mash the potatoes with a glass. Grease the top of the potatoes with a little olive oil, season with salt and ground black pepper to taste.

Place in the oven to roast at 220 degrees, roasting program for about 20-30 minutes until golden-brown

In a hot pan with 2 tablespoons of olive oil, fry the leek, add the mushrooms and spinach. Season to taste with salt and ground black pepper.

Mix eggs, heavy cream, season with salt and pepper.

Sprinkle Parmesan cheese on top of the potato base (optional), pour the vegetables and the egg & cream mixture. Arrange the red onion slices on top.

Bake in an oven preheated to 170 degrees for about 40 minutes or until golden brown.

Remove from the oven. Wait about 10 minutes before slicing.

Serve hot or lukewarm.