A few weekends ago the family gathered for brunch, and my brother in law brought a quiche. It wasn’t a frittata, but it didn’t have a pastry crust either – its base was made of hash browns. Brilliance! Eggs and veggies and cheese nested in grated potato, baked and served in wedges. His was asparagus and goat cheese and we devoured it all, and then I went home and made one, just to see. So simple! You grate a potato or two on the coarse side of a box grater, then get it started in a hot skillet, crisping up the bottom, before filling it and sliding it into the oven. You work in a little extra in the way of vegetables, but it’s still starchy – and perfect for people who can’t have pastry. Genius.
There is another bonus: you can make a quiche using whatever you happen to have in the fridge, or veggies that are starting to get a bit too wrinkly for a salad, or bits of ham/sausage/bacon that aren’t good for much else. And cheese that’s nearing its expiry date – any kind works, or you can grate the mystery cheese ends in the bottom of your cheese drawer. It’s a great way to recycle leftovers and control food waste, without anyone knowing that’s what you’re doing. And not only is it a brilliant brunch dish, you could totally eat this for dinner. (And take leftovers to work the next day.)