Sorrel and potato quiche
For this quiche, a shortcrust pastry base is lined with potato slices, onto which a mixture of sorrel and small pieces of meat is placed, then a classic quiche filling is poured.
The taste of sorrel makes it delicious and highly original.
The taste of sorrel makes it delicious and highly original.
11 K 5/5 (1 reviews)
1 hour 15 min.
Easy
6.20 €
6 people
10 IngredientsLast modified on: June 18th 2025
For 6 people, you will need:
- 1
300 g shortcrust pastry (pâte brisée) - 2
½ onion - 3
150 g sorrel - 4
100 g cooked meat - 5
3 tablespoons olive oil - 6
3 cookeds potatoes - 7
300 g quiche filling mixture - 8
30 g grated cheese - 9
salt - 10
pepper - Total weight: 1,470 grams
Times for this recipe
Preparation: 45 min.
Cooking: 30 min.
All in all: 1 hour 15 min.
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Step by step recipe
Stage 1 - ⌛ 15 min.
Place a 22 cm (9-inch) diameter tart tin or circle on a sheet of baking paper on a baking sheet.
Spread with 300 g shortcrust pastry (pâte brisée) and fill the mold.
Refrigerate until ready to use.
Spread with 300 g shortcrust pastry (pâte brisée) and fill the mold.
Refrigerate until ready to use.
Stage 4 - ⌛ 3 min.
Cut 100 g cooked meat (here a leftover pork roast) into small pieces.
Stage 5 - ⌛ 1 min.
In a large frying pan over medium heat, pour in 3 tablespoons olive oil and, when hot, add the chopped onion, salt and pepper.
Cook for 1 minute, without browning.
Cook for 1 minute, without browning.
Stage 6 - ⌛ 1 min.
Add sorrel...
Stage 7 - ⌛ 2 min.
...and stir regularly to "melt" the sorrel, which reduces enormously.
Stage 8 - ⌛ 2 min.
Add the small pieces of meat, stir and cook for 1 or 2 minutes.
Stage 9 - ⌛ 5 min.
Preheat oven to 200°C (390°F).
Cut 3 cookeds potatoes into slices, and line the bottom with the shortcrust pastry you've taken out of the fridge.
Cut 3 cookeds potatoes into slices, and line the bottom with the shortcrust pastry you've taken out of the fridge.
Stage 10 - ⌛ 2 min.
Spread the onion-oseal-meat mixture over the top.
Stage 11 - ⌛ 2 min.
Pour over 300 g quiche filling mixture.
Stage 12 - ⌛ 2 min.
Finish with a sprinkling of 30 g grated cheese...
Stage 13 - ⌛ 25 min.
...and bake at 200°C (390°F) for approximately 25-30 minutes.
Stage 14
Enjoy hot or cold.
Remarks
The amount of sorrel is indicative, so use as much as you like.
The small pieces of meat can be replaced by lardons, grilled beforehand, or even omitted for a vegetarian version...
The small pieces of meat can be replaced by lardons, grilled beforehand, or even omitted for a vegetarian version...
Keeping: A few days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 320 RDI=120 % | 1,310 RDI=120 % | 1,270 RDI=190 % | 3,170 RDI=160 % | 13,260 RDI: 160 % |
| Per 100 g | 20 RDI=8 % | 90 RDI=8 % | 90 RDI=10 % | 220 RDI=10 % | 900 RDI: 10 % |
| Per person | 50 RDI=20 % | 220 RDI=20 % | 210 RDI=30 % | 530 RDI=30 % | 2,210 RDI: 30 % |
How much will it cost?
- For 6 people : 6.20 €
- Per person : 1.05 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Quiche filling mixture
You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, bread-crust quiche, Cabbage and cheddar quiche, Salmon and spinach quiche, Maroilles cheese quiche, ... See them all 13
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Rata-tart, French custard tart, Salmon and leek fondue tart, Tarte à l'coloche, ... See them all 16
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel pesto, How to prepare sorrel, Herb salad, Creamy rice with green asparagus and sorrel , Avocado mousse with sorrel, ... See them all 11
Cooked meat
Like these other recipes: Country filo tart, Creamy asparagus and meat timbale, Hachis parmentier, Gratin of leeks with Morbier cheese, Alpine gratin, ... See them all 11
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