Side Dishes Starters/Snacks Lunch/Dinner Potato Crusted Quiche

Serves : 6-8

Preparation Time: Ready in 50 Minutes

Potato Crusted Quiche

Ingredients

  • 1 pack Jack’s baby potatoes (750g)
  • 1 tsp olive oil
  • 2/3 pack Jack’s grated mature cheddar (120g)
  • ¼ bag baby spinach (50g)
  • ½ red pepper, sliced
  • ½ red onion, sliced
  • 4 large eggs, beaten
  • Sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 220°C, fan 200°C, gas mark 8.
  2. Tip the potatoes into a saucepan, cover with water and bring to the boil.
  3. Simmer for 15 minutes until tender then drain.
  4. Grease a 23cm loose bottomed cake tin with a little oil.
  5. Tip the cooked potatoes into the cake tin and drizzle with the olive oil.
  6. Squish the potatoes firmly until they cover the base and sides of the tin in an even layer.
  7. Bake in the oven for 20 minutes until just crispy.
  8. Crack the eggs into a bowl and season with salt and black pepper.
  9. Season the baked potato case with salt and black pepper.
  10. Scatter half the 60g cheese over the base of the potatoes.
  11. Layer on the spinach, pepper and red onion and remaining 60g cheese.
  12. Pour the eggs over the top of the filling and tap to settle.
  13. Bake for 20 minutes until set.
  14. Leave to rest for 5 minutes before decanting and cutting into wedges.