Potato-crust quiche

This easy-to-make quiche is delicious served with a slice of potato bread spread with butter. An absolute dream for potato lovers! Photo and recipe: Potato Nation.

SER VES SIX

8 large potatoes, peeled and chopped 15ml cake flour

2,5ml Aromat

2,5ml dried mixed herbs

15ml sunflower or vegetable oil

1 small onion, finely chopped

1 large red pepper, deseeded and finely chopped

4 rashers of streaky bacon, chopped 125ml milk

6 large eggs, beaten

1 large disc of feta cheese, crumbled

• Preheat the oven to 180°C. Grease a medium-sized cake tin, line with baking paper, and then set aside. • Place the potatoes in a large pot and cover with water. Bring to the boil and cook for 20 minutes, or until the potatoes are cooked through. Drain the potatoes in a colander and place back in the pot to mash.

• Mash the potatoes well, using a potato masher, and then add the flour, Aromat and mixed herbs. Mix well and set aside to cool.

• Once cooled, spoon the potato into the cake tin and, using the back of a spoon, pat the mixture down and up the sides to create the crust. Prick the base of the quiche all over with a fork, place in the oven and bake for 35 to 40 minutes, or until golden and crusty.

• Once done, remove the crust from the oven to prepare the filling. • Heat the oil in a large, non-stick frying pan. Add the onion, bacon and red pepper to the pan and fry for 15 minutes, stirring often until golden brown. Season with salt and pepper. • Spoon the filling onto the quiche crust. Place the cake tin onto a baking tray. Mix the milk, eggs and feta together and pour over the filling. • Bake the quiche for 20 to 25 minutes, or until cooked through. Remove from the oven and allow to cool slightly before slicing. Serve warm.