Recipe by The Lockdown Chef
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- 12 eggs
- 400g new potatoes
- 8 rashers of streaky bacon, diced
- 100g spinach
- 100g mushrooms, sliced
- 50g cherry tomatoes, cut into quarters
- 50g grated cheddar
- Salt and pepper to season
- 2 tbsp oil
Utensils
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Step 1
Place the potatoes in a saucepan, cover in cold water, bring to the boil and simmer for 5-6 mins. Drain and allow to cool slightly.
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Step 2
In the mean time heat 1 tbsp of oil in the sauté pan and fry the bacon on medium heat until crispy. Remove from pan and set aside. Try and keep the oil in the pan.
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Step 3
Add the mushrooms to the pan and sauté them for 2-3 mins then set aside.
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Step 4
Place the spinach in a microwave safe bowl with a splash of water , cover with cling film and steam in 30 secs burst until wilted. Place in a sieve and squeeze any excess water out.
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Step 5
Clean the bowl, crack the eggs in it and whisk them6. Add the bacon, mushrooms, grated cheese, tomatoes and spinach. Season with salt and pepper and mix gently.
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Step 6
Preheat the sauté pan to medium heat and add 1 tbsp of oil. Turn the oven on and preheat to 180°C.
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Step 7
Slice the cooled potatoes into 1cm discs and arrange them at the bottom of the pan, making sure you cover as much as possible of it. Fry off for 4-5 mins until golden brown then pour the egg mixture on top.
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Step 8
Place the sauté pan in the oven and bake for 10-12 mins until the quiche has set.
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Step 9
Serve hot or cold.
