Potato crusted quiche

Method

1. Preheat oven to 175°C.
2. Brush a deep 22 cm pie dish with olive oil. Press the boiled potatoes into the dish to form a base, brushing with a little more olive oil and seasoning with salt and pepper.
3. Spread the chopped leek, spinach, and grated mozzarella evenly over the potato crust.
4. In a bowl, whisk together the eggs, cream, fresh herbs, salt, and pepper. Pour the mixture over the vegetables and cheese.
5. For an extra twist, add your favourite toppings like smoked salmon, asparagus, or feta cheese.
6. Bake in the preheated oven for 30 to 40 minutes, or until the quiche is golden brown and the filling is set.
7. Let it cool for 10 minutes before serving.