Potato crust quiche

Method

1. 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.

2. 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.

3. 3

   Whisk the eggs with the cream, mustard, most of the chives, the spring onions, bacon lardons and a pinch of salt and pepper in a jug. Pour this into the potato base, then sprinkle over the grated mozzarella.

4. 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.

Nutrition

calories

304 calories

fatContent

24 grams fat

fiberContent

1 grams fiber

sugarContent

2 grams sugar

sodiumContent

0.9 milligram of sodium

proteinContent

11 grams protein

carbohydrateContent

10 grams carbohydrates

saturatedFatContent

13 grams saturated fat

Indicative values from the source, for the original recipe.

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