This is one of my favourite foods I discovered online… I’d give credit to the original recipe, but I’ll be honest, I long time forgot and I modified it a bit… It takes about an hour to make and if you like potatoes and onions, you’ll be golden. Potato/Onion quiche is based on what I like – chips and onions. So let’s make it!
Just toss in things I tell you, in roughly the ammount I tell you and you’ll be golden! So let’s start by getting a clean baking pan.
Now you need some 3 large potatoes, or a ton of small ones if you’re unlucky like me and have only small ones. Variety of potatoes doesn’t matter here, as long as they taste good. Don’t worry if you get too many, we’ll use them anyway.
It’s rather obvious, but peel the potatoes, then comes the little trick.
Now, since we want to make a sort of potato bowl, we need to prepare chips/slices of potatoes and to make them perfectly thin (and because we’re lazy, aren’t we?). We’ll use the potato peeler:
Use baking paper on your baking pan, it makes it easier to remove the final thing from the pan. Then use those little chips to line them on your paper and make this sort of a bowl thing. Bake that at 180C (hot air preffered) until it turns golden/brown.
Once you have this dumped in the oven you can use some power tools!
Now’s the time for the rest of the ingredients, use a meat chopper/blender so it has power and go brrrrt on all the things I named, putting the onion and potatoes in first. The onion should be rather large. The potatoes are just whatever’s left from your slicing stage. Go brrrrrrt till it’s like on the picture. Add your 5 eggs and a half cup of whole milk. Chop it blend it, go brrrrrrrrrrt on it, until it looks like last pic.
By the time you get it all ready you should have your potato bowl nicely done and brown, pour all that mix into it – don’t overfill and bake it again at 210C, in about 15 minutes it will look nice brown/golden and crispy. Take it out and serve. Enjoy!