1kg potatoes, peeled

50g parmesan

2 tbsp. Olive oil

40g butter, melted

1 onion, chopped

1 garlic clove, chopped

1 carrot, chopped

½ leek chopped

3 large eggs

100ml cream cheese

200ml milk

110g grated cheddar

Salt & pepper

1. Preheat the oven to 200C.
2. Firstly, place the potatoes in a saucepan and bring to the boil. Simmer for 15-20 minutes until soften. Drain the potatoes and mash in a bowl. Add the oil and parmesan and season with salt and pepper. Set aside for a while to cool.
3. Next line a ceramic dish or baking tin with baking paper and grease the inside of the paper.
4. Tip the potato into the tin and press it up the sides of the tin and across the base, to make a firm case for the quiche. Egg wash the base and transfer to the oven. Blind Bake the potato case for 20-25 minutes.
5. In the meantime, prepare the filling. In a sauté pan, over medium heat, heat some oil and butter. add the onion, garlic, carrots, leek. Cook for 2 -3 minutes or until cooked through. Remove from the heat and set aside.
6. In a separate bowl, beat the eggs, milk and cream together with some seasoning.
7. When the base is blind baked, check for any crack that might have appeared and cover with extra egg wash. Once the egg wash has set, spread the carrot and bacon filling and pour the milk mixture over. Sprinkle the cheese.
8. Place it straight into the oven. Bake for 25 minutes.
9. Remove from the oven and let it settle for 5-8 minutes before serving.

Serve with a light salad.