Crushed Potato Quiche with Chicken and Pesto

Ingredients

• Olive oil for greasing a 20 cm quiche tin
• 450 g boiled potatoes
• Salt, to taste
• 1 tsp black pepper
• 1 tsp dried basil
• 30 g Parmesan cheese, finely grated
• 140 g cooked chicken, shredded
• 6 cherry tomatoes, halved
• 50 g cheddar cheese, grated
• 6 thin slices shallot
• 30 g ricotta
• 30 g basil pesto (see below)
• 1 egg
• Pinch of salt
• Pinch of pepper
• 80 ml milk
• 34 g pine nuts, toasted
• 1 clove garlic
• 1 small handful fresh basil leaves
• 15 ml lime juice
• Pinch of salt and pepper
• 15 g Parmesan cheese
• 30 ml olive oil (plus more as needed)
• Extra grated Parmesan
• Fresh basil leaves