Mon, 26 August 2024
A great recipe to use up everyday items in your fridge and cooked potatoes from the weekend.
Perfect for a light lunch or served with salad for dinner.
Ingredients:
450g cooked potatoes
½ courgette diced
½ pepper diced
100g baby spinach
6 mushrooms sliced
Tsp chilli flakes
Tbsp rapeseed oil
6 eggs
200ml milk
150g crème fraiche
150g feta cheese
Chopped basil
Method:
Preheat your oven to 180 degrees. I’m using a 12” spring mounted cake tin, you can also use a traditional quiche tin. Brush the tin with rapeseed oil and put in the cooked potatoes, using a cup, press down on the potatoes and squash them, pushing up along the sides until the cover the tin. Brush again with oil and place in the oven for 15 minutes or until golden.
In the meantime heat a pan, add a splash of oil and add the courgette, peppers and mushrooms, season with salt and pepper and cook, then sprinkle in the chilli flakes and add the spinach.
Remove the potatoes from the oven and add the vegetables into the tin, beat the six eggs until light, then add the milk and crème fraiche , pour the mix into the tart, then crumble in the feta.
Place back into the oven and bake for 20 minutes or until set, allow to cool slightly and then remove from the cake tin. Garnish with chopped basil
Enjoy!
