Mashed potato quiche

Ingredients for 8 servings:

• 600 g new potatoes or other small potatoes
• 500 g quark
• 3 eggs
• 150 g bacon cubes, organic
• 1 bell pepper(s)
• 3 spring onions
• n. B. Herbs, Italian
• e.g. salt and pepper
• 100 g cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

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To make the mashed potato quiche, you first need to boil the potatoes until soft. I like to use new potatoes with the skin on, but if you don’t like that, you can peel them. Line the bottom of your 26cm casserole dish and wedge it into the side of the springform pan. Then add the cooked potatoes to the casserole dish and mash them with a glass on the bottom. Season the potato base with salt and pepper to taste. Now it’s time for the filling: chop the vegetables. Mix all the remaining ingredients except the cheese together with the chopped vegetables in a bowl. You can fry the bacon cubes separately or add them directly to the mixture – both work. Pour the mixture into the springform pan and spread the cheese on top. Bake the quiche at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes. It tastes delicious warm, but also cold, and can easily be swapped out with different vegetables or made into a purely vegetarian version.