Potato Crust Vegetable Quiche

Preheat the oven to 180 degrees and let it heat in top and bottom heating mode. Lightly grease a quiche mold or a small glass baking dish with olive oil.

Peel and grate medium-sized potatoes. Squeeze out the excess water from the grated potatoes thoroughly with your hands, then spread them over the bottom and sides of the greased dish by pressing lightly to form the quiche crust.

Pre-bake the prepared potato base in the preheated oven for approximately 12-15 minutes until it softens slightly and the edges turn slightly golden.

During this time, prepare the vegetables: slice the leeks into thin rings, shred the white cabbage into thin strips, and wash and clean the spinach roots in plenty of water.

Take 1 tablespoon of olive oil in a wide pan. Add the leeks and cabbage to the pan and sauté until they soften over medium heat. While the vegetables are sautéing, add 1 teaspoon of ground coriander and a pinch of salt to the pan and mix; this process will balance the sweetness of the vegetables and add depth to the quiche. Finally, add the spinach roots and sauté for another 2 minutes until the spinach wilts, then remove from the heat.

Crack the large eggs into a deep mixing bowl. Add the yogurt, olive oil, salt, and nutmeg shavings, and whisk well with a wire whisk until a smooth and homogeneous consistency is reached.

Take the pre-baked potato base out of the oven. Spread the sautéed vegetable mixture evenly over the potato base.

Sprinkle crumbled white cheese over the sautéed vegetables. Then, pour the prepared egg and yogurt liquid mixture evenly over all the ingredients.

Put the quiche back into the 180 degree oven and bake for approximately 25-30 minutes until the top turns golden yellow and the filling sets completely.

After letting the quiche you took out of the oven rest at room temperature for approximately 10-15 minutes, slice and serve.