Crustless All Day Breakfast Quiche

Step 1
Place the potatoes in a saucepan, cover in cold water, bring to the boil and simmer for 5-6 mins. Drain and allow to cool slightly.

Step 2
In the mean time heat 1 tbsp of oil in the sauté pan and fry the bacon on medium heat until crispy. Remove from pan and set aside. Try and keep the oil in the pan.

Step 3
Add the mushrooms to the pan and sauté them for 2-3 mins then set aside.

Step 4
Place the spinach in a microwave safe bowl with a splash of water , cover with cling film and steam in 30 secs burst until wilted. Place in a sieve and squeeze any excess water out.

Step 5
Clean the bowl, crack the eggs in it and whisk them6. Add the bacon, mushrooms, grated cheese, tomatoes and spinach. Season with salt and pepper and mix gently.

Step 6
Preheat the sauté pan to medium heat and add 1 tbsp of oil. Turn the oven on and preheat to 180°C.

Step 7
Slice the cooled potatoes into 1cm discs and arrange them at the bottom of the pan, making sure you cover as much as possible of it. Fry off for 4-5 mins until golden brown then pour the egg mixture on top.

Step 8
Place the sauté pan in the oven and bake for 10-12 mins until the quiche has set.

Step 9
Serve hot or cold.