- 1 sheet of puff pastry
- about 8 medium-sized waxy potatoes
- optional: vegetable stock cube
- 1 recipe for pesto or use about 5 tablespoons of store-bought pesto
- 4 slices of smoked raw ham (e.g. Serrano ham)
- 2 eggs
- 200 ml cream
- pepper and salt to taste
- olive oil
- large handful of finely grated grana padano
- optional: fresh basil
Kitchen equipment needed
- mmedium-sized pan
- potato peeler
- cutting board & chef’s knife
- pie dish
- medium-sized bowl
Preparation — 20 minutes
Fill a medium-sized pan with water and salt, for extra flavour you can add a vegetable stock cube, and bring to a boil. Peel the potatoes, rinse them and divide into slices. Cook the potato slices until they’re almost completely done. This will take about 10 minutes, depending on the thickness of the slices.
Meanwhile coat the pie dish with olive oil and transfer the puff pastry to the pie dish. Roll the sides inwards to create small edge of the dough. Divide the potato slices to the bottom of the quiche.
Pre-heat the to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the potato pesto quiche — 40 minutes
Slice the ham into strips and divide them along with some extra basil leaves in pieces over the potatoes.
Combine eggs with pesto and cream and season with pepper and salt. Be careful with salt, the ham and cheese are also salty. Divide the egg mixture over the quiche and finish with a layer of grated grana padano. Bake the quiche in the oven for about half an hour, the exact time depends on your oven. Serve with a simple green salad if you like, enjoy!