Potato Crust Mushroom & Spinach Quiche

INGREDIENTS

• 900g Simply Better Irish Challenger Potatoes
• 6 Simply Better Irish Free Range Corn Fed Large Eggs
• 150ml Simply Better Single Source Irish Jersey Cream
• 1 Pack Simply Better Irish Portobello Mushrooms, cut into thin slices
• 2 Tbsp Simply Better Italian Extra Virgin Olive Oil
• 80g Baby Spinach, chopped
• 2 Tsp Simply Better Italian White Truffle Pesto
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• 1 Tsp Fresh Lemon Juice
• Baby Salad Leaves, to serve

METHOD

1. Preheat the oven to 180°C (350°F).
2. Bring a large saucepan of salted water to the boil, add the potatoes and cook until tender for about 15–20 minutes. Drain the water and set aside to cool a little.
3. Line a 9.5” spring form tin with parchment paper. Place the potatoes into the base of the tin and smash down. Allow the potatoes to come halfway up the side of the tin. Season generously with salt. Drizzle with 1 tablespoon of oil and bake in the oven for 15 minutes. Remove and allow to cool slightly.
4. Meanwhile in a frying pan, add the remaining oil and fry the portobello mushrooms over a medium to high heat, season generously with salt and pepper and a teaspoon of lemon juice.
5. In a bowl, whisk the eggs, truffle pesto and cream together, season with salt and pepper, then add the spinach and cooked mushrooms, before adding to the cooked potato case. Bake in the oven for 15–20 minutes or until cooked through.
6. Allow to cool slightly before cutting into slices, serve with the baby salad leaves.