Potato-Crust Mediterranean Quiche

• 2.43 lb potatoes (Russet or Sebago)
• 1/2 tsp salt
• 2 tbsp melted butter (or duck fat)
• 1 egg white
• 6 eggs
• 1 1/4 cup heavy cream
• 4 1/4 oz Gruyère or Fontina, grated
• 4 1/4 oz feta, crumbled
• 5 1/3 oz roasted red capsicum (bell pepper)
• 3 1/2 oz baby spinach
• 2.82 oz Kalamata olives, pitted
• 1.41 oz sundried tomatoes
• 1 tbsp oregano
• Freshly cracked black pepper
• olive oil, for wilting the spinach

Steps

1. 1.Peel the potatoes and coarsely grate them on a box grater.▶0:24
2. 2.Toss the grated potato with the salt, let it sit briefly, then wring it out in a clean tea towel until it is as dry as you can get it.▶0:44
3. 3.Line the base of a springform tin with parchment and butter the paper and sides well.▶1:24
4. 4.Press the potato firmly into the base and up the sides of the tin, building a tall crust.▶1:59
5. 5.Drizzle the melted butter over the crust and bake at 200°C / 400°F for about 20 minutes, until light golden.▶2:31
6. 6.Brush the hot crust with the beaten egg white and return it to the oven for 3 minutes to seal. Reduce the oven to 180°C / 350°F.▶3:12
7. 7.Whisk the eggs with the cream, then stir in the grated Gruyère.▶3:29
8. 8.Wilt the spinach in a little olive oil over medium heat, then roughly chop it.▶4:25
9. 9.Slice the sundried tomatoes, halve the olives, chop the roasted capsicum and crumble the feta.▶4:44
10. 10.Fold the spinach, olives, sundried tomatoes, capsicum, feta, oregano and a good grind of black pepper through the egg mixture.▶5:21
11. 11.Pour the filling into the baked crust and bake at 180°C / 350°F for 25–35 minutes, until the edges are set and lightly golden.▶5:38
12. 12.Rest for about an hour before releasing the tin and slicing — it firms up as it cools.▶6:38