Hash brown crusted roasted cauliflower & leek quiche

I can absolutely vouch for this recipe on a personal level, but when Gwyneth Paltrow unexpectedly (to say the least) followed me on Instagram and then proceeded to make this very recipe (with a few additions) within 24 hours, it really helped to give my claim credibility! I’ve been overwhelmed with direct messages on Instagram asking for the recipe after Gwyneth mentioned it on her stories (see pic below!) so here it finally is!

To make the hash brown crust:

• 3 large potatoes

• 2 tbsp oil

• salt to taste

To make the roasted veg:

• 1 small cauliflower

• 1 large leek

• drizzle olive oil

• salt to taste

To make the filling:

• 5 eggs

• 100ml double cream

• 100ml milk

• 2 bay leaves

• 80g grated cheddar

• 1tsp miso paste (optional)

• salt to taste

Method:

• Heat the oven to 200c

• Peel and grate the potatoes. Place into a large bowl and cover with cold water. Leave to sit for 10 minutes.

• Cut the cauliflower into florets and cut the leek into large slices.

• Place the cauliflower and leek into a baking dish, drizzle with a little olive oil and salt and place into the oven for around 15 minutes until they begin to soften and char.

• Drain the grated potatoes and squeeze out any remaining moisture with your hands or a tea towel until dry.

• In a large oven proof frying pan, add around 2tbsp oil and make sure this is coating the bottom and sides of the pan. Add in the grated potatoes, flatten to cover the pan and push up against the sides to create a bowl like shape.

• Leave to cook for around 10 minutes on medium heat to crisp up on the hob.

• Make the quiche filling by whisking the eggs, cream, miso, milk, bay leaves and 30g of the cheese together in a bowl. Leave while your potato crust cooks to allow the bay leaves to infuse.

• Remove the cauliflower and leek from the oven after 15 minutes.

• Drizzle some more oil over the potato crust before adding to the oven for around 15 minutes.

• Remove the potato crust from the oven, remove the bay leaves from the quiche filling and pour the mixture into the potato crust. Don’t worry if some mixture seeps out.

• Top with the roasted veggies and the remaining cheese.

• Cook for a further 10 minutes or until the cheese forms a nice golden crust.