Ingredients
- potatoes 800.0 g
- olive oil 10.0 ml
- table salt 0.5 tsp
- ground black pepper 0.25 tsp
- whole milk 50.0 ml
- whole eggs 2.0 pcs
- sour cream 30.0 ml
- onion 50.0 g
- tomatoes 100.0 g
- broccoli 60.0 g
- jarlsberg 100.0 g
- spinach 50.0 g
- canned ham 100.0 g
- table salt 0.5 tsp
- ground black pepper 0.25 tsp
Cooking Instructions
Preheat your oven to 200°C. Grease a pie dish with olive oil.
Place boiled potatoes into the pie dish and mash them thoroughly with a cup or masher until they form an even crust covering the bottom and sides.
Season the potato base with salt and ground black pepper.
Bake the potato crust in the middle of the oven for 30 minutes until it begins to set and brown.
In a mixing bowl, whisk together the eggs, sour cream, milk, salt, and pepper until smooth.
Slice the red onion and cherry tomatoes, and break the broccoli into small florets.
Remove the crust from the oven. Sprinkle half of the grated cheese over the base.
Distribute the onion, tomatoes, broccoli, ham, and spinach evenly over the cheese.
Pour the egg mixture over the toppings and finish with the remaining half of the cheese.
Return to the oven and bake for approximately 30 minutes, or until the egg filling is firm and the cheese is golden.
Let the pie rest for a few minutes before slicing and serving.