SERVES: 6

METHOD

Step 1
Preheat oven to 220°C (200°C fan-forced) and lightly grease and line a 23cm round spring-form pan with baking paper and place on a baking tray.

Step 2
Place grated potato in a sieve and rinse until water runs clear. Place between kitchen paper to dry completely, before placing in a medium mixing bowl. Add flour, butter, egg, salt and pepper to the potato, tossing to combine. Evenly spread potato mixture over the base and sides of prepared pan, pressing down firmly to create a tight-fitting crust and spray top with oil.

Step 3
Place spring-form pan in preheated oven and bake for 1 hour, adding cauliflower on a tray sprayed with oil for final 30 minutes. Remove from oven and allow to cool for 10 minutes. Reduce oven temperature to 180°C (160°C fan-forced).

Step 4
Meanwhile for the filling, melt butter in a medium saucepan over a medium-low heat. Add bacon, onion and garlic, stirring to combine. Cover and cook for 10 minutes until onion is tender. Remove from pan and allow to cool. Add spinach to the same pan over a medium heat. Cover and cook for 2-3 minutes or until wilted. Remove from pan and allow to cool, before squeezing to remove excess water and then chopping roughly.

Step 5
In a large jug combine eggs, cream, mustard, salt, pepper and chives, whisking to combine.

Step 6
To assemble quiche, combine bacon mixture, roasted cauliflower, cooked spinach and cheeses together in a mixing bowl, tossing gently to combine. Place mixture into the cooked potato crust and carefully pour over the egg mixture. Place spring-form pan back in preheated oven and cook for 45 minutes or until egg is set. Remove from oven and allow to cool completely before serving. 

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