Potato-Crusted Quiche

Steps

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1. 1
   Grease a 9-inch pie or cake tin with butter.
   ▶ ≈0:43
2. 2
   Prepare boiled potatoes (cooked for about 20 minutes until soft), allow to cool slightly, then arrange in the greased tin.
   ▶ ≈0:51
3. 3
   Use a sturdy jar or ramekin with a flat base to crush the potatoes into the tin. Press them down and up the sides to form a crust, keeping the texture coarse and letting the potatoes stick together without becoming mashed.
   ▶ ≈1:29
4. 4
   In a bowl, combine eggs, double cream, sour cream, crispy bacon lardons (reserving some for garnish), chives, mustard, grated mozzarella, spring onions (white parts), salt, and pepper. Mix well until evenly distributed.
   ▶ ≈3:18
5. 5
   Pour the egg mixture into the potato crust.
   ▶ ≈5:08
6. 6
   Place the quiche in a preheated 180°C (fan-assisted) oven on the middle shelf and bake for 25–30 minutes until set.
   ▶ ≈5:36
7. 7
   Remove the quiche from the oven and allow it to cool completely so the residual heat sets the interior and prevents any gooey spots.
   ▶ ≈5:48
8. 8
   Garnish the top with reserved bacon lardons, spring onion greens, and fresh chives for color and flavor.
   ▶ ≈6:19
9. 9
   Cut the quiche into wedges with a sharp knife or cake server and serve. It's best if left to set overnight for optimal texture.
   ▶ ≈7:01