Ingredients
- 4 to 5 medium leftover boiled potatoes (for a 22cm pie dish)
- 4 eggs
- 1 cup cream
- Handful of fresh herbs (dill, chives, parsley), chopped
- 2 cups chopped spinach
- 1 leek, chopped (use both white and green parts)
- Salt & pepper to taste
- 150g mozzarella cheese, grated
- Optional toppings: smoked salmon, chorizo, asparagus, feta cheese – the options are endless!
Method
- Preheat oven to 175°C.
- Brush a deep 22 cm pie dish with olive oil. Press the boiled potatoes into the dish to form a base, brushing with a little more olive oil and seasoning with salt and pepper.
- Spread the chopped leek, spinach, and grated mozzarella evenly over the potato crust.
- In a bowl, whisk together the eggs, cream, fresh herbs, salt, and pepper. Pour the mixture over the vegetables and cheese.
- For an extra twist, add your favorite toppings like smoked salmon, asparagus, or feta cheese.
- Bake in the preheated oven for 30 to 40 minutes, or until the quiche is golden brown and the filling is set.
- Let it cool for 10 minutes before serving.
