Pan-Fried Potato Quiche with Lots of Vegetables
- 1 large Potato
- 1 clove Garlic
- 1 large Onion
- 1/2 bag Komatsuna greens
- 3 large Shiitake mushrooms
- 40 grams Processed cheese
- 3 Eggs
- 100 ml Milk
- 1 Salt, pepper
- 1 if you have it A kitchen blowtorch to finish
- Thinly slice the potatoes peel and all with a slicer or mandolin.
- Oil a pan and cover the pan with slices (this forms the crust).
- Turn the heat to low.
- In another pan, stir fry the finely chopped garlic.
- When the garlic changes color, add the onion and stir-fry.
- When the onion is transparent, add the komatsuna and shiitake mushrooms, and season with salt and pepper.
- When the vegetables are cooked, transfer to a pan with the potatoes.
- Even out the surface and scatter cheese.
- Beat the eggs, milk and salt and pepper together, and pour on top of the vegetables.
- Take care that the egg mixture doesn't escape out of the potato crust.
- Cover with a lid and cook for about 20 minutes over very low heat.
- When the egg no longer moves when you shake the pan, it's done.
- Sear the top lightly with a kitchen blowtorch if available.
- Cool slightly and cut into wedges.
potato, clove garlic, onion, komatsuna, shiitake mushrooms, cheese, eggs, milk, salt, finish
Taken from cookpad.com/us/recipes/169786-pan-fried-potato-quiche-with-lots-of-vegetables (may not work)