Ingredients

• Potato base

• 2.5lb – 1100g Russets or brushed potatoes (Sebago), coarsely grated
• ½ tsp salt, to taste
• 2 tbsp melted butter or duck fat
• 1 egg white, beaten

• Filling

• 6 large eggs
• 1¼ cups – 300ml thickened or heavy cream
• 1 cup – 120g grated Gruyère or Fontina
• ¾–1 cup – 90–120g crumbled feta, plus extra for topping
• 1 cup – 150g chopped roasted red capsicum
• 1 cup – 100g baby spinach, wilted
• ½ cup – 80g pitted Kalamata olives, halved
• ¼ cup – 40g sundried tomatoes, sliced
• 1 tbsp fresh oregano leaves (or 1 tsp dried)
• Freshly cracked black pepper

Steps

• Step 1

  Peel and coarsely grate potatoes. Toss with salt, then place in a colander over a bowl for 15 minutes to draw out moisture.

• Step 2

  Squeeze firmly by hand, then wrap in a clean tea towel and twist to remove as much liquid as possible. Pat dry with paper towels.

• Step 3

  Grease a 9in – 23cm high side quiche or tart tin. Press grated potato evenly into base and up the sides, packing firmly. Brush with melted butter or duck fat.

• Step 4

  Bake at 200°C – 400°F for about 20 minutes, or until light golden. Check a few minutes early if thin.

• Step 5

  Brush crust with beaten egg white and bake 3 minutes more to seal.

• Step 6

  Reduce oven to 180°C – 350°F.

• Step 7

  In a large bowl, whisk eggs and cream. Stir in Gruyère, feta, capsicum, spinach, olives, sundried tomatoes, oregano, and pepper.

• Step 8

  Pour filling into crust. Bake 25–35 minutes, until edges are set and lightly golden, a little jiggle in the centre that isn’t liquid is fine.

• Step 9

  Rest 60 minutes before slicing. Serve warm or at room temperature with a fresh salad.

Little Tips

Use a starchy potato like Sebago or Yukon gold High starch helps the shreds stick and crisp, giving structure that holds under the custard. Waxy potatoes will stay soft and can collapse. Pre-bake hot and seal with egg white. A high-heat pre-bake drives off moisture, and a quick egg white coat forms a barrier so the filling doesn’t soak in. This is the key to avoiding a soggy crust.