How To Potato rosti quiche

Nadiya uses a crisp potato rosti mxture as the base of this cheese and chive quiche. Genius! You could use gluten-free flour to make it gluten-free too.


For the base

  • butter or oil, for greasing
  • 1 large potato (about 325g/11½oz), unpeeled and scrubbed
  • 1 large sweet potato (about 325g/11½oz), unpeeled and scrubbed
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic granules
  • 1 tbsp onion granules
  • 40g/1½oz plain flour
  • 1 free-range egg, plus 1 free-range egg, beaten, for brushing

For the filling

  • 3 free-range eggs
  • 150ml/5fl oz full-fat milk
  • 150g/5½oz mature cheddar, grated
  • small handful fresh chives, snipped
  • salt and freshly ground black pepper
How To Potato rosti quiche

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