Quiche in Grated Potato Crust

Preheat the oven to 190°C (375°F), and the first important step is to prepare the springform cake pan. Grease the pan with butter to prevent sticking, and then line the bottom with parchment paper. Measure the bottom of the pan and cut the paper exactly to size, and for the sidewalls, cut strips of parchment paper that are as tall as the edge of the pan. These strips are adhered to the butter-greased walls, and then, to ensure easy release, we also grease the paper with melted butter.

The peeled potatoes are grated using a box grater. We squeeze them well to remove excess liquid, then mix them with salt, pepper, melted butter, and an egg. The resulting mixture is evenly spread on the sides and bottom of the pan, pressed down well to stick. Then, we place the pan in the oven for 15-20 minutes, or until the edges of the potatoes become lightly browned, golden in color. Once ready, we take the pan out of the oven and set it aside.

In a frying pan, finely chop the onion and sauté it in a tablespoon of oil for about 2 minutes. Add the finely chopped bell pepper and continue to sauté for another 2 minutes. Then, add the washed and trimmed spinach, sautéing for a minute, being careful not to break the delicate leaves. After cooking, we take the pan off the heat and set the mixture aside.

In another bowl, we mix the sour cream with goat cheese, add salt and pepper, and incorporate the remaining beaten eggs. We mix the composition well, and finally, add the spinach and sautéed vegetable mixture. We pour this mixture over the potato crust, sprinkle chopped green onion on top, and place the pan back in the preheated oven.

We bake the quiche for 45-50 minutes, or until the crust becomes golden and the center has a slightly soft consistency with a wobbly movement. Once the baking time is over, we take the quiche out of the oven and let it cool slightly to set better. After it has cooled, we carefully remove the sides of the pan. If we used a smaller pan and the portion is smaller, we grab the parchment paper and gently pull to release the quiche from the pan. We turn the quiche upside down, making sure to support it with one hand, remove the parchment paper from the bottom, and place the quiche right side up on a platter. We also remove the paper from the sides, and the quiche is now ready to be served, warm, alongside a fresh salad or simply as we like. We opted for just bread, a wonderful choice that perfectly complements this savory dish.