Quiche with a Potato Crust

Quiche is one of my favourite go-to dishes when I need to take something savoury to a get-together. It’s light and yet still filling, and so incredibly versatile since you can put just about anything in it: spinach and feta, chicken and mushroom, roasted butternut and bacon, courgette and sweetcorn, sweet potato and goats’ cheese (a combo I tasted just the other day), and the list goes on and on…

Aside from whatever other ingredients I might have on hand, I almost always use sautéed onion (sometimes caramelised) and cheese/s of some description, which give the quiche a kind of luxurious feel (that’s the best way I can describe it). You can also use all cream or all milk if you prefer or if that’s what you have in your fridge. Obviously the more cream and less milk you use, the richer it will be.

Usually I make shortcrust pastry for the base, often with some proportion of whole-wheat flour in it, but recently I experimented with potato slices instead, which worked really well. It’s a great alternative if you prefer not to use or can’t manage wheat.

Lemony Spinach and Potato Frittata

Eggs are such a handy go-to ingredient when you want a quick, satisfying and high-protein meal that will keep you going for a while. A frittata is one of my favourite ways of cooking eggs as it has all those qualities, plus it’s a great way of using up left-overs.

What makes this version slightly different is the optional squeeze of lemon juice, the idea of which popped into my head literally as I was busy cooking it. The potato seems to hold the lemony taste, which lifts the whole dish.