Farmer’s potato quiche
Preparation: 20 min
Cooking time: 50 min
- 5 potatoes suitable for boiling/steaming
- 5 slices of smoked ham
- 5 slices of gruyère or grated cheese
- 4 egg yolks
- 200ml crème fraiche
- 200ml milk
- 1 roll of ready-to-use puff pastry
- salt and pepper
Cook ¾ of the unpeeled potatoes in plenty of salted water for approximately 15 minutes.
Peel them and cut into slices of roughly 0.5cm. Cut the ham and cheese into slices.
Beat together the crème fraiche, egg yolks and milk and season to taste.
Roll the pastry out onto a greased quiche dish and prick with a fork.
Fill the dish with the cheese, ham and potatoes and pour the crème fraiche mixture on top.
Cook in the oven at 200°C for 30 to 35 minutes.
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