Potato crusted quiche

A recipe from our friends at Love Food Hate Waste

With a potato crust replacing traditional pastry, it’s a hearty, gluten-free option that can easily be customised with whatever veggies or proteins you have on hand.

Ingredients

• 4 to 5 medium leftover boiled potatoes (for a 22cm pie dish)
• 4 eggs
• 1 cup cream
• Handful of fresh herbs (dill, chives, parsley), chopped
• 2 cups chopped spinach
• 1 leek, chopped (use both white and green parts)
• Salt & pepper to taste
• 150g mozzarella cheese, grated
• Optional toppings: smoked salmon, chorizo, asparagus, feta cheese – the options are endless!

Method

1. Preheat oven to 175°C.
2. Brush a deep 22 cm pie dish with olive oil. Press the boiled potatoes into the dish to form a base, brushing with a little more olive oil and seasoning with salt and pepper.
3. Spread the chopped leek, spinach, and grated mozzarella evenly over the potato crust.
4. In a bowl, whisk together the eggs, cream, fresh herbs, salt, and pepper. Pour the mixture over the vegetables and cheese.
5. For an extra twist, add your favourite toppings like smoked salmon, asparagus, or feta cheese.
6. Bake in the preheated oven for 30 to 40 minutes, or until the quiche is golden brown and the filling is set.
7. Let it cool for 10 minutes before serving.