Mushroom And Spinach Quiche With Potato Crust

I recently watched an episode of Cook Yourself Thin where a quiche was made using a potato crust. It seemed like a great idea and one that I couldn’t wait to try out.

A crust made up of shredded potatoes is definitely a healthy alternative to the usual fat-laden pastry crusts I’ve seen used in most quiche recipes. I followed the recipe very closely and did not make too many changes. I had a crisper full of vegetables in the refrigerator, and so I used a little bit of everything for this quiche.
Here’s what I did…

Ingredients:
For the crust:
3 potatoes peeled and grated (I used Russet)
2 tsp oil
Salt
Pepper

For cooking in a pan:
2 Tbsp oil
4 cloves of garlic, minced
½ onion, diced
1 tsp red pepper flakes
¼- ½ tsp dried thyme (optional)
4 cups sliced mushrooms,
1 cup chopped red bell pepper
½ cup chopped asparagus
2 cups baby spinach

For the custard:
3 eggs, beaten
¼ cup milk
Salt
Pepper
3 Tbsp freshly grated Gouda cheese

Method:
Preheat oven to 400 degrees F. Grease a 9-inch pie dish/plate (I used glass) with some oil. Squeeze all the excess water out of the grated potatoes. Toss grated potatoes with oil, salt, and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20-22 minutes. Then broil for 2 minutes or so. Watch the crust carefully here so that it does not burn. Let cool.

Lower the oven temperature to 350 degrees F. Heat oil in a large skillet, over medium heat. Add onion and cook until soft. Add mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates. Stir in the chopped asparagus and red bell pepper pieces. Cook till the vegetables soften. Add spinach and cook, stirring, just until spinach wilts, let cool slightly.

Whisk together eggs, milk, salt, and pepper. Spread the vegetable mixture in an even layer in the pie dish. I used all but one cup of the cooked vegetable mixture here since I thought it would be a little too much for the quiche. Sprinkle the grated cheese evenly over the vegetable mixture. Carefully pour in egg mixture.

Bake until golden brown and set in the center, about 30-35 minutes. Let cool, and serve warm or at room temperature.

Baked Potato Wedges

I like potatoes in all forms, but if I had to pick a favorite, this baked version would easily be it by far.
Potatoes have been getting a bad rap in “healthy-eating” circles these days, and rather unfairly so. Potatoes are good for you as long as they’re cooked in a healthy manner. For those of you who are interested in learning more, do check this out.

I made some baked fries the other day. I usually season it in one of two ways: either using a lemon pepper blend , or using whatever fresh herbs and spices I have on hand.

This is what I did recently.

Ingredients:
5 medium potatoes, peeled and washed
3 Tbsp olive oil
Garlic powder
Red pepper flakes
Salt
Pepper
A sprig of rosemary, chopped finely

Method:
Preheat the oven to 375 degrees F.

Slice the potatoes into even wedges and place in a large bowl with all the other ingredients. Toss well to coat the potatoes with the herb-spice mix.

Spread in a single layer on a baking sheet (I line mine with some foil and grease it for easy clean-up later) and bake at 375 degrees F until lightly browned on the bottom and tender, about 35-40 minutes. Serve hot.

Potato And Onion Frittata

Flipping through the pages of Everyday Food: Great Food Fast on a weekend morning trying to decide what to make, I came across this recipe. I only had potatoes and onions; so this was perfect for me. But this is one recipe where you can be really creative and use whatever ingredients you want depending on what’s in season or what you have on hand. I tweaked the original recipe a bit to suit my taste.

Ingredients:
2 Tbsp butter
2 cloves garlic, crushed and chopped up
½ tsp red pepper flakes
1 large onion, peeled and thinly sliced
1 potato, peeled, thinly sliced and chopped
½ cup of scallions (I only had the green parts so that’s what I used)
A small sprig of rosemary, finely chopped
4 eggs, beaten
¼ cup milk
2 Tbsp Parmesan cheese
Salt
Pepper

Method:
In a medium nonstick broiler-proof skillet, melt the butter over medium heat. Add the garlic, red pepper flakes and rosemary followed by the onions, salt and pepper. Cook till the onions soften. Add the potato pieces and cook, mixing everything occasionally, until the potatoes are done.

Meanwhile, whisk together the eggs, milk, salt, and pepper.

Pour the egg mixture into the cooked vegetables (spread it as evenly as possible first) in the skillet. Cook on low heat until the frittata is almost set but the top is still slightly runny. Then place the skillet under the broiler; broil until the frittata is set and the top is lightly golden.

Run a rubber spatula around the edges to loosen the frittata from the skillet, and then slide it out onto a plate. Cut into wedges and serve.

Latkes (Potato Pancakes)

Potato pancakes, also known as latkes or latkas, are shallow-fried pancakes of grated potato and egg, often flavored with grated onion. Latkes are a traditional Jewish dish, associated with Hanukkah and are often eaten with sour cream, applesauce, or both.
Potato pancakes are also commonly associated with traditional Czech, Ukrainian, Yiddish, German and Polish cuisine, although other cuisines (including those of India and Korea) also have similar potato pancakes.
(Source: Wikipedia)

I love potatoes in any shape or form and just had to give latkes a shot. There are thousands of latke recipes out there but this one worked really well for me.
I love that the recipe makes use of the simplest of ingredients that are found in almost every kitchen/pantry.

Here’s my recipe which is heavily adapted from the one at Exclusively Food.
Ingredients:
(For 10 small latkes)

4 medium potatoes, peeled and grated (I used Russet potatoes)
1 small onion, peeled and grated
½ cup spring onions, finely chopped (optional- I only used these because I had some that were about to go bad)
2 eggs, beaten
3-4 Tbsp all -purpose flour
Salt
Pepper
Red pepper flakes
Oil, for pan-frying

Method:
Squeeze out all the excess liquid from the grated potato-onion mixture (I used a food processor here) and place in a large bowl.

Add the flour, salt, pepper, red pepper flakes and chopped scallions (if using) to the mixture. Add the beaten eggs and mix well to combine.

Heat oil (just enough for shallow frying) in a large pan. Scoop some of the potato-onion mixture into the pan with a large spoon and press down lightly with the back of the spoon.

Shallow fry until crisp and golden brown on one side, about 3-4 minutes.

Flip and cook the other side similarly. I was able to make 3 latkes at a time.

Drain on paper towels. Serve hot with sour cream.

These pancakes are very quick and easy to make and are traditionally served as a side, but we had them for breakfast/brunch. You could also serve these as appetizers like Deb has done here.

>Latkes (Potato Pancakes)

>

Potato pancakes, also known as latkes or latkas, are shallow-fried pancakes of grated potato and egg, often flavored with grated onion. Latkes are a traditional Jewish dish, associated with Hanukkah and are often eaten with sour cream, applesauce, or both.
Potato pancakes are also commonly associated with traditional Czech, Ukrainian, Yiddish, German and Polish cuisine, although other cuisines (including those of India and Korea) also have similar potato pancakes.
(Source: Wikipedia)

I love potatoes in any shape or form and just had to give latkes a shot. There are thousands of latke recipes out there but this one worked really well for me.
I love that the recipe makes use of the simplest of ingredients that are found in almost every kitchen/pantry.

Here’s my recipe which is heavily adapted from the one at Exclusively Food.
Ingredients:
(For 10 small latkes)

4 medium potatoes, peeled and grated (I used Russet potatoes)
1 small onion, peeled and grated
½ cup spring onions, finely chopped (optional- I only used these because I had some that were about to go bad)
2 eggs, beaten
3-4 Tbsp all -purpose flour
Salt
Pepper
Red pepper flakes
Oil, for pan-frying

Method:
Squeeze out all the excess liquid from the grated potato-onion mixture (I used a food processor here) and place in a large bowl.

Add the flour, salt, pepper, red pepper flakes and chopped scallions (if using) to the mixture. Add the beaten eggs and mix well to combine.

Heat oil (just enough for shallow frying) in a large pan. Scoop some of the potato-onion mixture into the pan with a large spoon and press down lightly with the back of the spoon.

Shallow fry until crisp and golden brown on one side, about 3-4 minutes.

Flip and cook the other side similarly. I was able to make 3 latkes at a time.

Drain on paper towels. Serve hot with sour cream.

These pancakes are very quick and easy to make and are traditionally served as a side, but we had them for breakfast/brunch. You could also serve these as appetizers like Deb has done here.

Kale And Potato Pancakes

These pancakes were made by H a couple of weekends back. They tasted so good that I just had to jot it down here. Now, H never measures anything while cooking, so I only have approximate amounts of the ingredients that went into this recipe.

Ingredients:
2 cups kale, chopped as finely as possible
2 medium potatoes, peeled and grated (squeeze out the excess mositure)

To grind to a very coarse mixture:
1 medium onion
4-5 green chillies
3-4 curry leaves
3 Tbsp corn
A tiny piece of ginger
1-2 garlic cloves

Mix together-
2 eggs
½ cup all-purpose flour
¼ cup rice flour
1-2 Tbsp yogurt
2 Tbsp shredded Mozzarella cheese.
1 tsp cumin seeds, pounded coarsely (I used a mortar and pestle)
1 tsp baking powder
Salt
Oil/butter to grease the griddle/skillet

Method:
Mix all the ingredients listed above to form a relatively thick batter. A little bit of water may be used to bring the batter together.

Grease a hot skillet with oil/butter; pour a ladleful of the batter. Tilt and move the skillet around a bit so that the batter spreads out a little. Try and spread it out as evenly as possible with the back of the ladle (not very easy since the batter’s really thick).

Cover and cook on medium heat until one side is done. Then, flip and cook the other side similarly. Repeat with the remainder of the batter.

Serve with sour cream. I had mine with ketchup.

Kale And Potato Pancakes

These pancakes were made by H a couple of weekends back. They tasted so good that I just had to jot it down here. Now, H never measures anything while cooking, so I only have approximate amounts of the ingredients that went into this recipe.

Ingredients:
2 cups kale, chopped as finely as possible
2 medium potatoes, peeled and grated (squeeze out the excess mositure)

To grind to a very coarse mixture:
1 medium onion
4-5 green chillies
3-4 curry leaves
3 Tbsp corn
A tiny piece of ginger
1-2 garlic cloves

Mix together-
2 eggs
½ cup all-purpose flour
¼ cup rice flour
1-2 Tbsp yogurt
2 Tbsp shredded Mozzarella cheese.
1 tsp cumin seeds, pounded coarsely (I used a mortar and pestle)
1 tsp baking powder
Salt
Oil/butter to grease the griddle/skillet

Method:
Mix all the ingredients listed above to form a relatively thick batter. A little bit of water may be used to bring the batter together.

Grease a hot skillet with oil/butter; pour a ladleful of the batter. Tilt and move the skillet around a bit so that the batter spreads out a little. Try and spread it out as evenly as possible with the back of the ladle (not very easy since the batter’s really thick).

Cover and cook on medium heat until one side is done. Then, flip and cook the other side similarly. Repeat with the remainder of the batter.

Serve with sour cream. I had mine with ketchup.

Aloo ki Sabzi (Spiced Gravied Potatoes)

This is a dish that has been heavily inspired by Ranjani’s recipe. I just made a couple of changes as I went along. Here’s my version of it.

Ingredients:
3 potatoes, boiled, peeled, and coarsely mashed
¼ onion, finely chopped
3 cloves garlic, crushed and chopped finely
½ – 1 tsp freshly grated ginger

For seasoning:
Oil
½ tsp cumin seeds
1 tsp fennel seeds
½ tsp fenugreek seeds
A pinch of asafoetida

½ cup tomato ketchup
1 Tbsp tomato paste
1 heaped tsp coriander powder
¾ -1 tsp red chilli powder
Salt to taste

Method:
Heat oil in a large pan. Temper it with the ingredients listed above.

Add the ginger and garlic followed by the chopped onions. Sauté till the onions are done.

Add the ketchup, tomato paste, and coriander and chilli powders. Mix well and cook, 3-5 minutes.

Next, add the mashed potatoes along with 1-1 ½ cups of water depending on the consistency desired. Cover and cook till the gravy thickens, 10-12 minutes.

Serve hot with rice or rotis. We had this with some dal-rice and absolutely loved it. I will definitely be making this again and again! It was tasty, spicy, tangy and more!

Thank you for sharing a fantastic recipe, Ranjani.

Off this goes to Sunshinemom for Food in Colours: Red.

Aloo ki Sabzi (Spiced Gravied Potatoes)

This is a dish that has been heavily inspired by Ranjani’s recipe. I just made a couple of changes as I went along. Here’s my version of it.

Ingredients:
3 potatoes, boiled, peeled, and coarsely mashed
¼ onion, finely chopped
3 cloves garlic, crushed and chopped finely
½ – 1 tsp freshly grated ginger

For seasoning:
Oil
½ tsp cumin seeds
1 tsp fennel seeds
½ tsp fenugreek seeds
A pinch of asafoetida

½ cup tomato ketchup
1 Tbsp tomato paste
1 heaped tsp coriander powder
¾ -1 tsp red chilli powder
Salt to taste

Method:
Heat oil in a large pan. Temper it with the ingredients listed above.

Add the ginger and garlic followed by the chopped onions. Sauté till the onions are done.

Add the ketchup, tomato paste, and coriander and chilli powders. Mix well and cook, 3-5 minutes.

Next, add the mashed potatoes along with 1-1 ½ cups of water depending on the consistency desired. Cover and cook till the gravy thickens, 10-12 minutes.

Serve hot with rice or rotis. We had this with some dal-rice and absolutely loved it. I will definitely be making this again and again! It was tasty, spicy, tangy and more!

Thank you for sharing a fantastic recipe, Ranjani.

Off this goes to Sunshinemom for Food in Colours: Red.

Potato Gratin

A few days back, I prepared a potato gratin to go with our salad. It’s pretty simple to put together and extremely tasty too. This is, perhaps, one of the most satisfying dishes that I’ve posted on this blog.

Potato gratin is known by various names. In North America, the dish is referred to as scalloped potatoes. In French-speaking Canada, the dish is referred to as pommes de terre au gratin. The dish may also be known as gratin dauphinois, pommes de terre dauphinoises or potatoes dauphinoises depending on where it’s from. (Source: Wikipedia)

Here’s my recipe for a low-fat potato gratin dish that is rich in flavor, but not in fat and calories.

Ingredients (recipe adapted from here)
In a skillet:
1 Tbsp butter
1 big onion, sliced thinly
3 garlic cloves, smashed and chopped finely
Salt and pepper

In a pan:
2 Tbsp butter
3 Tbsp flour
2 cups milk (I used 2%)
1 tsp red chilli flakes
Salt & pepper
4 medium Russet potatoes, peeled and sliced thinly (approximately 1/4 inch rounds)

Method:
Preheat the oven to 375 degrees F. Lightly butter an 8×8 inch baking dish.

Melt the butter in a skillet over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and cook for 2 minutes. Season with salt and pepper.

Meanwhile, in another pan, prepare the bechamel sauce/white sauce by melting the butter, blending in the flour & adding the milk gradually while stirring constantly till the mixture thickens, 3-4 minutes. Add salt, pepper and red chilli flakes and cook for 1-2 minutes, stirring frequently.

Arrange half of the potato rounds in a layer, in a slightly overlapping fashion in the baking dish, and season with generous amounts of salt and pepper. Spoon half of the onion mixture over the potatoes. Repeat to make a second layer with the remaining potatoes, season, and sprinkle the rest of the caramelized onions over the top.

Pour the white sauce as evenly as possible all over the potatoes.

Bake for 50 to 60 minutes, until the liquid is absorbed, potatoes are tender and the surface is golden/lightly browned. Let stand 10 minutes before serving.

The gratin had a wonderfully rich and creamy texture even without any cheese or heavy cream. This one’s definitely a keeper!

This is my entry for Dhanggit’s Perfect Party Dishes.