Butternut & Red Pepper Quiche with Potato Base

For the crust:
Wash and dry potatoes, slice with skins on into 2mm thick slices.

Grease a large baking dish with olive oil then place potato slices around the sides and covering the base of the dish. Brush with a little olive oil, sprinkle with salt and pepper and bake at 180°C (355ºF) for about 15 minutes, until soft.

For the quiche:
Chop pepper into 2cm squares. Place in a bowl with vinegars and water, a little salt and pepper and set aside.

Peel and cut butternut squash into square chunks and steam in a saucepan with a steamer. If you don’t have a steamer, boil until soft, about 15 minutes.

Chop onion and garlic and fry in a little olive oil until garlic is fragrant and onion is translucent.

Drain peppers and transfer to a bowl. Add onions and garlic, butternut squash, feta, eggs, herbs and salt and pepper in the bowl with the peppers and gently mix together. Pour into the baking dish on top of the baked potato slices and bake at 180°C (355ºF) for about 35 minutes or until quiche is cooked through. Check with a metal tester and when it comes out clean, the quiche is done.

Notes: This quiche could be enough for 5 to 6 depending on what you serve with it. If you serve it on its own, it will serve 4.