Potato crust quiche

Method4 steps · about 1 hr 5 min

1. 1

   Step 1: Halve the potatoes and put in a pan of cold water. Season well with salt, then bring to the boil. Once boiling, cook for 20 mins, until tender when pierced with a knife. Drain in a colander.

   Boil potatoes · 20 minUses 500g baby potatoes

2. 2

   Step 2: Heat the oven to 200C/180C fan/gas 6. Lightly oil a 23cm springform cake tin and tip in the potatoes. Use the bottom of a mug or a clean, smaller tin to press the potatoes down in an even layer and create a uniform base and side.

   Uses 500g baby potatoes · neutral-tasting oil (such as vegetable), for the tin

3. 3

   Step 3: Whisk the eggs (4) with the cream (150ml), mustard, most of the chives, the spring onions (3), bacon lardons and a pinch of salt and pepper in a jug. Pour this into the potato base, then sprinkle over the grated mozzarella (75g).

   Uses 4 eggs beaten · 150g soured cream · 150ml double cream · 1 tbsp American-style mustard · handful of chives chopped · 3 spring onions sliced · 200g smoked bacon lardons cooked until crispy · 75g grated mozzarella

4. 4

   Step 4: Bake the quiche for 25-30 mins until the centre is just set and the top lightly browned. Sprinkle over the remaining chives. Leave to cool before slicing.

   Bake quiche · 30 minUses remaining chives