I am so closing in on the 52/52, I can hardly believe it. This week, I made something that fits the fall-ish weather outside and warms you up on the inside: Potatoe Quiche.
This dish seems so easy to do, but then you end up with a few more worksteps than intended. But don't worry, you'll be so rewarded in the end, you'll just sink back onto the couch and smile for the rest of the evening.
150 g flour
150 g ground hazelnuts
125 g butter
600 g potatoes boiled in their jackets
2 onions, chopped
1 garlic clove, choppped
200 g mushrooms, sliced
125 g cream
125 ml milk
50 g parmesan cheese
1 Tsp parsley
salt, pepper, nutmeg
Preheat the oven to 175 °C. Boil the potatoes.
In the meantime, kneed a dough from flour, hazelnuts, 1 egg, cold butter and some salt. If the dough is too warm, put it in the fridge for about 15 minutes before you continue with your quiche.
Roll it out to fill a 26 cm diameter baking form (the colder, the easier to roll out) and make sure that you have about 3 cm of dough up the edges to keep the potatoe mass from filling all of your oven.
Fry the onions and the garlic in butter and add the mushrooms. Keep frying until all the liquid has evaporated. Really, trust me. In the meantime, peel the potatoes and "make them smaller" meaning attacking them for a bit with a potatoe masher or using a rough grater. Yes, I used the lazy version that involves bits of attacking.
Mix everything else and season with salt, pepper and nutmeg.
Pour that mixture into the dough-lined form and bake for 35 minutes.
I was told that it is a recipe for four, but seriously, those would have to be four very hungry people. Like lumberjacks during lumberjacking season.
Serve with a green salad. If you want to, you can sprinkle parmesan cheese on top, a gesture that is highly appreciated in our home. If you want to, you can also pretend that you are a very pricy restaurant with clearly arranged dishes. Or make sure that the parmesan-food-ratio seems to be about 1:1. We did all that and felt no regret.
I can't really say how dishes find their way into our hearts in an instant, but if you want to know: ask the potatoe quiche. It should know, it did so.