Mains, Vegetarian

Spinach & Cheddar Quiche With Garlic Baby Potatoes

Step 1 of 7

Pour 240ml water in the Combi Pan for steaming, then place Crisper Plate into pan with water and set aside.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

240ml water, for steaming
320g ready rolled puff pastry, room temperature
6 large eggs
60ml single cream
1/2 white onion, peeled, thinly sliced
110g grated cheddar cheese, divided
100g spinach, roughly chopped
Sea salt and ground black pepper, as desired

LEVEL 2 (Bake Tray)

600g baby potatoes, cut in half
2 tbsp sunflower oil
1 tbsp garlic powder
Sea salt and ground black pepper, as desired

Step 2 of 7

Place ready rolled pastry in the tart tin, pressing into the bottom and trimming to fit as needed.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

240ml water, for steaming
320g ready rolled puff pastry, room temperature
6 large eggs
60ml single cream
1/2 white onion, peeled, thinly sliced
110g grated cheddar cheese, divided
100g spinach, roughly chopped
Sea salt and ground black pepper, as desired

LEVEL 2 (Bake Tray)

600g baby potatoes, cut in half
2 tbsp sunflower oil
1 tbsp garlic powder
Sea salt and ground black pepper, as desired

Step 3 of 7

In a medium bowl, whisk together the eggs and single cream. Add the onion, 55g cheddar cheese, spinach, salt, and pepper and stir to evenly combine. Pour the mixture into the prepared tart tin, then top with the remaining cheddar cheese. Place the quiche on top of the Crisper Plate in the Combi Pan and slide into Level 1.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

240ml water, for steaming
320g ready rolled puff pastry, room temperature
6 large eggs
60ml single cream
1/2 white onion, peeled, thinly sliced
110g grated cheddar cheese, divided
100g spinach, roughly chopped
Sea salt and ground black pepper, as desired

LEVEL 2 (Bake Tray)

600g baby potatoes, cut in half
2 tbsp sunflower oil
1 tbsp garlic powder
Sea salt and ground black pepper, as desired

Step 4 of 7

In a large bowl, add the potatoes, oil, garlic powder, salt, and pepper and toss until evenly coated. Place the potatoes on the Bake Tray, then slide the tray into Level 2.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

240ml water, for steaming
320g ready rolled puff pastry, room temperature
6 large eggs
60ml single cream
1/2 white onion, peeled, thinly sliced
110g grated cheddar cheese, divided
100g spinach, roughly chopped
Sea salt and ground black pepper, as desired

LEVEL 2 (Bake Tray)

600g baby potatoes, cut in half
2 tbsp sunflower oil
1 tbsp garlic powder
Sea salt and ground black pepper, as desired

Step 5 of 7

Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 175°C and set time to 30 minutes. Press START/STOP to begin cooking (the unit will steam for 5 minutes before cooking).

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

240ml water, for steaming
320g ready rolled puff pastry, room temperature
6 large eggs
60ml single cream
1/2 white onion, peeled, thinly sliced
110g grated cheddar cheese, divided
100g spinach, roughly chopped
Sea salt and ground black pepper, as desired

LEVEL 2 (Bake Tray)

600g baby potatoes, cut in half
2 tbsp sunflower oil
1 tbsp garlic powder
Sea salt and ground black pepper, as desired

Step 6 of 7

When 15 minutes remain on the timer, remove tray with potatoes and toss to ensure even cooking. Return tray to unit close door, and allow potatoes to cook for 10 more minutes. When 5 minutes remain, remove the potatoes and set aside.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

240ml water, for steaming
320g ready rolled puff pastry, room temperature
6 large eggs
60ml single cream
1/2 white onion, peeled, thinly sliced
110g grated cheddar cheese, divided
100g spinach, roughly chopped
Sea salt and ground black pepper, as desired

LEVEL 2 (Bake Tray)

600g baby potatoes, cut in half
2 tbsp sunflower oil
1 tbsp garlic powder
Sea salt and ground black pepper, as desired

Step 7 of 7

When cooking is complete, quiche will be puffy and jiggly in the centre, allow to cool for 5 minutes. Eat warm or at room temperature with potatoes. The quiche can be stored for up to 3 days in the refrigerator.

Ingredients

LEVEL 1 (Combi Pan, Crisper Plate)

240ml water, for steaming
320g ready rolled puff pastry, room temperature
6 large eggs
60ml single cream
1/2 white onion, peeled, thinly sliced
110g grated cheddar cheese, divided
100g spinach, roughly chopped
Sea salt and ground black pepper, as desired

LEVEL 2 (Bake Tray)

600g baby potatoes, cut in half
2 tbsp sunflower oil
1 tbsp garlic powder
Sea salt and ground black pepper, as desired

Cooking method:

Ninja Foodi