This is that quick dish you need to impress your in-laws. The trick is preserving the crisp of the garam masala fried aloo atop the silky egg and buttery crust of a classic quiche.
Scroll down for the recipe
1/2 cup heavy cream
1/2 cup whole milk
1/2 tsp salt and pepper
1/2 cup cilantro, chopped
4 green onions, chopped
1/2 cup shredded cheddar cheese
Premade pie crust
1 large potato
2 cloves garlic, minced or paste
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp salt
Optional: fennel seeds, ginger, chili powder
Preheat oven to 350 degrees F. Slice the potato into thin round slices and arrange on a well-oiled baking pan. Bake for 20 minutes or until golden brown.
When the aloos are done baking, heat up 2-3 Tbsp oil in a pan on low heat. Add all the spices and garlic/ginger and fry for 1-2 minutes to enhance the flavors. Add the baked potato slices to the pan and stir into the fried spices. Continue frying potatoes until the edges are crisp and golden, then take off the heat
In a large mixing bowl, whisk together all the quiche batter ingredients. Pour into premade pie crust.
Arrange your fried potatoes atop the quiche. I like to push some slices down under the batter while some stay above it all, ready to crisp up even more in the oven.
Bake for 45-55 minutes at 350 degrees, or until the center is no longer jiggly and the potatoes have browned even more. Now go impress in-laws!
No prob! You don't need cheese. I just like the extra sharpness and texture.
Add a bit of ground cinnamon, cumin, and extra coriander when you’re frying your spices.
Direct any questions or comments you have to my instagram at: @reeniekarim