Ingredients:

  • 680g (1.5 lbs) baby Yukon Gold potatoes
  • 45ml (3 tbsp) extra virgin olive oil
  • 5g (1 tsp) sea salt
  • 2g (0.5 tsp) cracked black pepper
  • 1g (1 tsp) dried thyme
  • 5 large eggs
  • 240ml (1 cup) heavy cream
  • 120ml (0.5 cup) whole milk
  • 150g (1.5 cups) grated Gruyère cheese
  • 60g (2 cups) fresh baby spinach, roughly chopped
  • 1 pinch freshly grated nutmeg
  • 1g (0.25 tsp) cayenne pepper

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. Cut the 680g baby Yukon Golds into 0.5cm thick rounds.
  3. Coat your 9 inch pie dish with 15ml of the olive oil.
  4. Layer the potato slices in the dish, overlapping them tightly across the bottom and up the sides. They should look like a golden mosaic.
  5. Drizzle the remaining 30ml oil over the potatoes, sprinkle with salt, pepper, and thyme. Bake for 20 minutes until the edges are curled and starting to brown.
  6. In a large bowl, combine 5 eggs, 240ml heavy cream, 120ml milk, nutmeg, and cayenne. Whisk until no streaks of egg remain.
  7. Remove the crust from the oven and reduce heat to 180°C (350°F). Scatter the chopped spinach and 150g Gruyère evenly over the hot potatoes.
  8. Pour the egg mixture slowly over the cheese and spinach.
  9. Place back in the oven and bake for 25 to 30 minutes until the center is just set but still has a slight jiggle.
  10. Let the quiche sit for 10 minutes before slicing. This allows the proteins to finish setting and the crust to firm up.