Potato crust quiche with salad

Method

1. Preheat the oven to 180°C.
2. Place the sliced potatoes in a bowl and drizzle over 1 tablespoon of oil. Use clean hands to toss the potatoes so that all of the potatoes are covered in oil. Place the sliced potato in a single layer on two baking paper lined baking trays. Bake until the potatoes are tender but not crispy, about 10 to 15 minutes.
3. Meanwhile, heat 1 tablespoon of oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic, green beans, corn kernels and cook for 5 minutes. Mix through sweet chilli sauce, if using.
4. Grease a pie plate or baking tray with a little butter, margarine or oil. Use the sliced potato to line the sides and bottom, making sure that the potato pieces are overlapping. Try to leave some of the potato poking out over the top of the dish. Pour the vegetables into the potato-lined dish and then spread them around evenly.
5. In a bowl, stir in the eggs, milk, salt, pepper and half of the cheese. Pour the egg mixture over the vegetables. Sprinkle the remaining cheese on top.
6. Place the quiche in the oven and bake it for 45 minutes until it is just set in the centre. Once cooked, remove from the oven and allow to cool slightly before slicing and serving.
7. While the quiche is cooling, make the salad by mixing the shredded cabbage, sliced cucumber and grated apple together. Mix the lemon juice and mayonnaise together and toss through the salad. Serve the quiche with a side of salad.