The word quiche comes from the German kuchen, meaning crooked. The original quiche Lorraine was born in the sixteenth century and was an open pie filled with cream made of milk and eggs, plus smoked bacon. Later cheese was added to the quiche Lorraine. Adding onions gives the Alsatian quiche.
Today we find a variety of quiches, from the original quiche Lorraine, including those with leeks, mushrooms, spinach and even fish like salmon.
Here is a recipe for quiche with fewer calories, because instead of doing the traditional mass of flour and butter, we will make a quiche in potato.
- 4 very large potatoes
- salt, black pepper and olive oil to taste
- 2 eggs
- 1 box of milk cream
- 50 g of fried bacon diced
- half onion
- 50 g of diced mushrooms
- chopped red pepper to taste (optional)
- 200 g of fresh cheese grated (or Parmesan cheese)
- salt, fresh herbs
- Remove the caps of the potatoes (a thin vertical or horizontal layer) and save to use as cover.
- With the help of a moulder or a spoon, remove the pulp from each potato, leaving only a thin wall of potato.
- Season the potatoes with salt, black pepper and olive oil to taste.
- Leave aside pending the preparation of the filling.
- In a bowl mix 2 eggs, 1 box of milk cream and mix well.
- Add 50 g of fried diced bacon, chopped onion, 50 g of diced mushrooms, chopped red pepper to taste, 200 g grated cheese (or Parmesan), salt, parsley and nutmeg to taste. Use this mixture to fill in the potatoes.
- In a baking dish greased with olive oil, place the stuffed potatoes and covers.
- Cover with foil and bake in preheated oven at 180 degrees for about 1 hour or until potatoes and stuffing are firm and cooked.
- Remove the foil and let it brown.
TIP: To accelerate the process of cooking the potatoes, before you put the filling in them, cook the potatoes in the microwave for approximately 10 minutes. This will prevent you from having to leave the potatoes for an hour in the oven.
Serve immediately with green salad and steak. Enjoy!