Potato Crust Veggie Quiche *recipe*

If you're looking for a gluten-free alternative to quiche, this is the recipe for you. It's like a cross between a quiche and a Spanish omelette. The caramelised veg in the filling add a vinegary sweetness to complement the potato base.

It is great to make and then keep in the fridge as a quick breakfast, lunch or dinner option - serve with a crunchy salad, spicy salsa or steamed veg.

This recipe is also a great one to support gut, liver and hormone health:

• It is prebiotic-rich as the cooked and cooled potato in it is a great source of resistant starch (a prebiotic fibre that feeds gut microbes), plus the onion provides additional prebiotic fibre

• The broccoli and onion both have sulphur containing phytochemicals to support phase 2 of liver detoxification

• The protein and fat from the eggs and milk help support blood sugar balance and keep you feeling fuller for longer

What you need (serves 8)

• 500g of new potatoes

• Extra virgin olive oil - around 2 tbsp

• Sea salt and black pepper

• 3 medium eggs

• 300ml of organic whole milk

• 1 x handful of broccoli florets (you can also use sliced courgette if you prefer)

• 1 x small red onion

• 1 x tbsp of balsamic vinegar

• Grated Parmesan (optional)

How to make it

• Preheat the oven to 180 °C

• Boil the new potatoes until cooked through, and then drain

• Use a drizzle of oil to grease a quiche dish

• Now for the fun part - squish the potatoes down with a fork or masher to form a flat base, and do the same to the sides, so that it almost mimics a pastry base

• Drizzle the potato base and sides with a little extra virgin olive oil and season, then place in the oven for 15 minutes (until it starts to get golden)

• Whilst the potato crust is cooking, chop the broccoli / courgette and red onion (or any other veg of your choice), and sauté in extra virgin olive oil on a low to medium heat. Once they start to soften add the balsamic vinegar and seasoning, and keep stirring until it starts to slightly caramelise, then remove from the heat

• In another bowl crack the eggs and whisk together with the milk, add seasoning

• Remove the potato base from the oven, place the caramelised vegetables in it, then pour over the egg mixture

• Return to the oven for 30-45 minutes (so that the mixture looks golden and starts to set)

• Remove from the oven, sprinkle with grated Parmesan cheese (optional)

• Serve warm or leave to cool. It can be kept in the fridge in an airtight container for up to 3 days