Sandwiches or soup with maybe the odd “something on toast” tends to be the mainstays of my lunchtime repertoire, and whilst there are endless permutations, sometimes, I want something a little bit … well, more. If I am at work it’s just not possible but on days when I am at home it is nice to try and get a bit more creative and this dish was the result of one of those creative moments.
The day was a sunny early spring day, a day where you want something a little lighter than your typical winter dish, but still something warm, I began to think of a warm quiche served with the contrast of a crisp cool salad – I love the contrast of cooling crisp salad with a warm comforting partner dish. To be honest as good as it is I’m a little bored with my crustless Slimming World quiches so decided on experimenting with a sort of potato crust – this is the result. Don’t expect the base to have the crispness of a pastry base, rather think of it as the deeply satisfying comfort of an upside down Shepherds pie type thing!
- 1 medium potato
- 1 slice of lean bacon - chopped into small squares
- 2 mushrooms - sliced
- 1 spring onion - chopped
- 1 egg
- Salt and pepper
- 10g mature cheddar - grated
- Wash the potato and prick with a fork, mictowave for 5 minutes or till tender.
- When the potato is cool enough to handle use a grater and grate it into a bowl, there is no need to peel first.
- Take an individual dish, I used a terracotta tapas dish, and mould the potato into it pressing it to the base and up the sides.
- Bake in a 200C oven for 10 minutes.
- Remove from the oven and fill with the sliced mushrooms, bacon and spring onion.
- Season the egg with salt and pepper and beat lightly, pour over the mushrooms, bacon and onion.
- Top with the cheese.
- Put back in the oven and bake for a further 20 minutes.