Feta, Spinach and Pepperoni Potato Quiche

I think we can all agree that there isn’t anything better than crispy golden potatoes, so pair that with a delicious quiche filling, and you’ve got yourself a delicious meal-prep friendly meal.

Serves: 6

Ingredients

Potato crust:

5 medium potatoes

Olive oil spray

Salt

Filling:

5 eggs

1 cup milk

1/2 cup grated cheese

1/2 cup fetta cheese, crumbled

1 cup wilted spinach, excess water squeezed out

1/2 red onion, finely sliced

Salt and pepper, to taste

To top:

Extra grated cheese

Extra crumbled fetta

200g pepperoni, thinly sliced or shaved

Method

1. Preheat your oven to 200°C. Microwave or boil the potatoes until fork tender, then drain and allow to cool slightly.

2. Lightly grease a springform cake tin with baking paper. Add the cooked potatoes and use the bottom of a glass or small dish to firmly press them into the base and up the sides of the tin, forming a potato crust.

3. Spray generously with olive oil, season with salt, and bake for 15–20 minutes or until lightly golden and beginning to crisp. Remove from the oven and allow to cool slightly.

4. Meanwhile, in a large bowl, whisk together the eggs and milk. Add the grated cheese, crumbled feta, spinach, red onion, salt and pepper. Mix until well combined.

5. Reduce the oven temperature to 180°C. Pour the egg mixture into the potato crust, then top with extra grated cheese, feta and the shaved pepperoni.

6. Cover with foil, place the tin on a baking tray to catch any leaks, and bake for 35–45 minutes, or until the centre is almost set. Remove the foil and bake for a further 5–10 minutes, or until golden on top and completely set in the centre.

• 7. Allow to cool for 10–15 minutes before carefully removing from the tin and slicing.