Potato crust quiche

Twist on the traditional quiche recipe for those who are gluten-free or who love potatoes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil potatoes in salted water. Mash with butter. Set aside to cool.

Step 2

Stir in the 50g of mozzarella and the 1 egg. The cheese and egg will act as a glue to keep the mash from falling apart.

Step 3

Grease a 9-inch pie dish generously. Press the potato mixture into the bottom and firmly up the sides to create a "pastry" shell. Place in a preheated oven at 200°C for 15–18 minutes. You want the edges to look dry and slightly golden to ensure it holds the liquid filling

Step 4

​In a medium bowl, whisk the 5 eggs and 100ml double cream until fully combined. ​Fold in the 100g of grated mozzarella. ​Add your salt, pepper, chili, and paprika. Whisk again to distribute the spices evenly.

Step 5

Fry the bacon. Cut it into small pieces. I prefer to air-fry it. Sauté or air-fry asparagus for 4-5 minutes.

Step 6

Assemble the Quiche ​Layer: Scatter your crispy bacon and asparagus pieces across the bottom of the pre-baked potato crust. ​Crumble: Distribute the feta cheese over the bacon and asparagus. ​Pour: Carefully pour the spiced egg and mozzarella custard over the fillings. Use a fork to gently nudge the ingredients so the custard settles into all the gaps.

Step 7

​Reduce the oven temperature to 190°C. ​Bake for 25-30 minutes. ​The Test: The quiche is ready when the top is golden brown and the center has a very slight "jiggle" but feels firm to the touch.

Step 8

Let it sit for 10–15 minutes before cutting into it; this allows the potato base to set properly so you get clean, beautiful slices! Serve with fresh salad.