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Smashed potato-crust quiche recipe

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A quiche with a potato crust? Don't knock it 'til you try it! Naturally gluten-free and showcasing fluffy and creamy Maris Pipers, the smashed potato crust feels both on-trend and comfortingly familiar. This makes a great lunch or centrepiece on a sharing table – everyone will want the recipe! See method

Serves 8
Takes 1 hr 35 mins
271 calories / serving
Vegetarian
Gluten-free

Ingredients

2 tbsp olive oil, plus extra for greasing
750g Maris Piper potatoes, scrubbed and cut into 5cm pieces
500g pack leeks, sliced
2 garlic cloves, sliced
250g pack baby spinach
2 large eggs
200ml single cream
100ml milk
1 tsp Dijon mustard
15g fresh parsley, leaves finely chopped
35g grated pecorino
200g pack reduced-fat salad cheese, crumbled

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
1135kj
271kcal 14%
Fat
15g 22%
Saturates
7g 33%
Sugars
4g 5%
Salt
0.8g 14%

of the reference intake
Carbohydrate 19.5g Protein 12.5g Fibre 3.6g

Method

Preheat the oven to gas 6, 200°C, fan 180°C and grease a 25cm pie dish. Boil the potatoes in a saucepan of water for 10-15 mins until tender. Drain well, pat dry and tip into the greased dish. Use the bottom of a ramekin or sturdy glass to crush the potatoes and form a base and sides, making sure there are no gaps. Brush all over with 1 tbsp oil, sprinkle over a pinch of salt, then bake for 35 mins or until crisp.
Meanwhile, heat the remaining 1 tbsp oil in a aucepan over a low-medium heat and cook the leeks for 15 mins, stirring occasionally. Add the garlic, cook for 2 mins, then add the spinach in handfuls and cook until wilted and bright green. Remove from the heat; set aside to cool slightly.
Beat the eggs in a jug or bowl, then whisk in the cream, milk, mustard, most of the parsley and pecorino, half the salad cheese and some black pepper. Stir in the leek and spinach mixture, then pour into the potato base. Scatter with the remaining salad cheese, pecorino and parsley, then bake on the middle shelf for 30-35 mins until golden and set. Leave to cool for at least 20 mins before slicing.

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