Herb and leaf quiche with mashed potato pastry

Name: Herb and leaf quiche with mashed potato pastry
Total time: 70 min
Ingredients: 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; 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

www.deliciousmagazine.co.uk

Fight food waste with this herb quiche recipe. It makes excellent use of wilting leaves and also uses leftover mashed potato in the pastry.

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

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
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