Smashed Potato Breakfast Quiche

Ingredients

Scaled for your household (6 portions) · original serves 6

• Potatoes905 g
  boiled
• Milk1 cup
• Cooking cream½ cup
• Eggs6
• Diced ham1 cup
• Cherry tomatoes1 cup
  sliced
• Baby spinach2 cup
  cleaned
• Scotch bonnet or jalapeno (optional)1
  optional for heat
• Mozzarella1 cup
  grated
• Salt3 tbsp
  2 tbsp for boiling water, 1 tbsp for egg mixture
• Black pepper1 tbsp
• Chives2 tbsp
  chopped
• Butter2 tbsp
  for greasing

Method

1. 1

   Cover the yellow potatoes with cold water in a large pot, add 2 tablespoons of the salt and bring to the boil. Cook until fork-tender, then drain and cool briefly.

2. 2

   Preheat the oven to 175°C.

   175°C
3. 3

   Grease a large cake tin generously with the salted butter. Add the boiled potatoes and press them with the base of a glass to form an even smashed-potato crust.

4. 4

   Layer the spinach, diced ham and sliced cherry tomatoes evenly over the potato crust.

5. 5

   Whisk together the milk, cream, eggs, remaining tablespoon of salt and black pepper. Pour the custard over the fillings.

6. 6

   Scatter the grated mozzarella over the top and add the sliced chilli if using.

7. 7

   Place the tin on a baking tray and bake for 45–50 minutes, until golden and set in the centre.

   48 min 175°C
8. 8

   Cool for 10 minutes before slicing, then finish with the chopped chives.

   10 min