BACON, CHIVE & POTATO QUICHE
PREP + COOK TIME 1 HOUR 50 MINUTES SERVES 6
20g butter, melted
200g Kipfler potatoes, peeled
2 teaspoons olive oil
1 medium onion (150g), chopped finely
4 rindless gluten-free bacon slices (260g), chopped coarsely
3 eggs, beaten lightly
1 cup (250ml) pouring cream
1 cup (240g) firm ricotta
1/3cup (25g) finely grated parmesan
2 tablespoons finely chopped chives
GLUTEN-FREE SHORTCRUST PASTRY
375g packet gluten-free pastry mix
125g cold butter, chopped coarsely
2 tablespoons tamari
2 tablespoons extra virgin olive oil gluten-free plain flour, for dusting
1 Preheat oven to 180°C/160°C fan. Grease a 5cm deep, 24cm round loose-based tart tin with melted butter (the butter will help the pastry to brown).
2 Boil, steam or microwave potatoes until tender; drain. Slice into 1.5cm-thick rounds. Set aside.
3 Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring, for 8 minutes or until onion is soft. Drain on paper towel.
4 Make gluten-free shortcrust pastry.
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