Herb and leaf quiche with mashed potato pastry - delicious. magazine

Ingredients

• For the pastry
• 110g leftover mashed potato (made with butter and milk)
• 15g unsalted butter, chilled
• 110g plain flour, plus extra to dust
• ½ tsp baking powder
• 1 tbsp whole milk
• For the filling
• 1 onion, finely chopped
• 1 tbsp olive oil
• 4 medium free-range eggs
• 250ml double cream or whole milk (or a mixture of both)
• 1 heaped tsp dijon mustard
• 150g cheddar, grated
• Large bunch herbs, finely chopped (you can use any herb, or mixture of herbs, you like)
• You’ll also need
• 23cm round tart tin