Potato crust quiche

• baby potatoes↗500g g
• neutral-tasting oil

  (such as vegetable), for the tin

• eggs↗4

  beaten

• soured cream↗150g g
• double cream↗150ml ml
• American-style mustard↗1 tbsp tbsp
• chiveshandful of

  chopped

• spring onions↗3

  sliced

• smoked bacon lardons↗200g g

  cooked until crispy

• grated mozzarella75g g

Step-by-step instructions

1. 1

   Halve the potatoes and put in a pan of cold water. Season well with salt, then bring to the boil. Once boiling, cook for 20 mins, until tender when pierced with a knife. Drain in a colander.

2. 2

   Heat the oven to 200C/180C fan/gas 6. Lightly oil a 23cm springform cake tin and tip in the potatoes. Use the bottom of a mug or a clean, smaller tin to press the potatoes down in an even layer and create a uniform base and side.

3. 3

   Whisk the eggs with the cream, mustard, most of the chives, the spring onions, bacon lardons and a pinch of salt and pepper in a jug. Pour this into the potato base, then sprinkle over the grated mozzarella.

4. 4

   Bake the quiche for 25-30 mins until the centre is just set and the top lightly browned. Sprinkle over the remaining chives. Leave to cool before slicing.