Hashbrown Quiche

Instructions

1. Preheat the oven to 220°C.
2. Place the grated, parboiled potatoes and grated onion in a bowl. Add the egg, parsley, salt and pepper, then mix well.
3. Spray an 8-inch round cake tin or silicone mould with Frylight.
4. Press the potato mixture evenly around the base and sides of the tin to create the quiche crust.
5. Bake for 10 minutes to blind bake the hash brown base.
6. Meanwhile, fry the leek, bacon and mushrooms until cooked through.
7. Whisk the 6 eggs in a bowl, then stir in the cooked leek, bacon, mushrooms and grated cheese.
8. Pour the filling into the pre-baked hash brown crust.
9. Return to the oven and bake at 220°C for approximately 25 minutes, or until the filling is set and golden on top.
10. Allow to cool slightly before slicing and serving.