Short
Arnold
Lara MLeek, Potato & Mint Quiche
October 9th 2007 12:50
Ingredients:
1 Leek
4 Chat Potatoes
1 Small Sweet Potato
6 Fresh Mint Leaves
3 Eggs
4 Tablespoons Milk
1 Sheet Puff Pastry
Method:
Preheat your oven to 150 degrees Celsius.
Wash the potatoes and sweet potatoes and slice thinly. Boil until soft and then drain. Cut off the green part and very tip of the leek. Slice once across then thinly length ways. Sautee the leek in a pan on medium heat until limp and fragrant. Line a shallow dish with the puff pastry (you may need to cut it so it fits) and lay the leek flat across the bottom. Evenly distribute the sweet potato and potato across the pastry until there is no space left and then place the mint leaves on top.
Beat the eggs with the milk and pour across the vegetables. Place in the oven for 15 minutes or until the egg mixture has risen and solidified.
Serve hot with a side of salad. Also tastes good cold the next day for lunch!
1 Leek
4 Chat Potatoes
1 Small Sweet Potato
6 Fresh Mint Leaves
3 Eggs
4 Tablespoons Milk
1 Sheet Puff Pastry
Method:
Preheat your oven to 150 degrees Celsius.
Wash the potatoes and sweet potatoes and slice thinly. Boil until soft and then drain. Cut off the green part and very tip of the leek. Slice once across then thinly length ways. Sautee the leek in a pan on medium heat until limp and fragrant. Line a shallow dish with the puff pastry (you may need to cut it so it fits) and lay the leek flat across the bottom. Evenly distribute the sweet potato and potato across the pastry until there is no space left and then place the mint leaves on top.
Serve hot with a side of salad. Also tastes good cold the next day for lunch!
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