Potato, spinach and spring onion crustless quiche (25 min prep/40 min cooking)

potato, spinach and spring onion crustless quiche

I am very excited to share this delicious, seasonal and gluten free recipe!  It is quickly becoming a staple in our house for three reasons: firstly it can be eaten hot at home or cold as a portable snack (so great for picnics!), secondly you can vary what you put in it and thirdly it works out at about £4 for 10-12 portions.  Allow 25 mins to prepare the mixture and 40 mins to cook.

You basically boil and mash some potatoes, add soft cheese, eggs, cheddar, torn spinach and spring onions and finally some ground nutmeg (available from supermarkets) to add a particularly lovely and delicate flavour.   Spoon the mixture in to a tray and bake until golden.  I don’t peel the potatoes as it saves time and I like the nuttiness of the skin, but if you want a smoother consistency you could peel them.

potato, spinach and spring onion crustless quiche

If you use the mashed potatoes, soft cheese, cheddar and eggs as a base then you could experiment with these ingredients: torn smoked mackerel, smoked salmon, cooked ham, chorizo, peas, asparagus, broccoli, leeks, mushrooms, dried or fresh herbs.  I would love to hear of any combinations that work well!

Potato, spinach and spring onion crustless quiche (8-12 portions)

400g potatoes, diced (new potatoes are particularly nice but any would work, and there is no need to peel unless you want a smoother consistency)

100g spinach, torn up

10 spring onions, finely chopped

200g soft cheese (I use the value one)

4 eggs, lightly beaten

50g cheddar, grated

1/4 tsp ground nutmeg

Preheat the oven to 190 degrees/gas mark 5.  Line a smallish baking tray with greaseproof paper.

Gently boil the chopped potatoes for about 10 mins, until tender (but not mushy).  Mash well.  Stir in the torn spinach and chopped spring onions.  In a separate bowl mix the soft cheese with the beaten eggs and then fold in to the mash.  Add the cheddar, nutmeg, some salt and pepper and mix well.  Spoon the mixture in to the lined baking tray (it will rise slightly during cooking).

Bake for 35-40 mins until golden at the edges and firm (when you insert a knife in it should come out fairly clean).  Leave for 5 mins then carefully cut wedges out (you can leave the quiche in the greaseproof paper if you want to eat it cool).