Purple Sprouting Broccoli Quiche in a Potato Crust


4 medium potatoes, peeled and cut into 1/4 inch slices
350g (12oz) purple sprouting broccoli, including stalks, roughly chopped
225g (8 oz) Anster cheese, grated
2 eggs, beaten
1 1/2 teaspoon Dijon mustard
225g (8 oz) cottage cheese
1 medium onion, chopped
salt and pepper to taste
50g (2 oz) Anster cheese, grated


Put the potatoes into salted water, bring to the boil, reduce heat and simmer for about 5-10 minutes or until potatoes are just cooked but holding their shape, drain.

Grease a 24cm pie dish, arrange the sliced, boiled poatatoes in a single layer over the bottom and sides of the dish to form a crust, brush the sides with oil.

Excluding the cheese, combine the broccoli and the rest of the ingredients together in a large bowl and stir to mix well.

Pour the broccoli mixture into the crust, top with grated cheese.

Bake at 190C for about 45 minutes, or until the top is golden brown and a sharp knife inserted into the centre comes out clean.

Remove the dish from the oven and let sit for 5 minutes before slicing and serving.