Duck Egg, Watercress and Feta Crust-less Quiche

Preheat the oven to 190’C

Boil your potatoes in salty water for 15 minutes, or until soft.

Butter a quiche dish and sprinkle over half the parmesan cheese. Place the potato over the bottom of the dish and press down the potato so that it is firm and compressed on the bottom of the dish. Bake in the oven for 20 minutes to crisp up a little

In a blender, whiz together the watercress and the yoghurt until smooth and set aside while you prep the remaining ingredients.

Heat the oil on a frying pan and fry the onion until soft. Add the leek, courgette and mushrooms to the pan and continue to simmer for 10-15 minutes, until all the moisture has disappeared from the pan.

Remove the potato from the oven and top with the vegetables. Sprinkle over the feta cheese.

Whisk together the duck eggs, water cress blend and a little salt and pepper and pour the mixture evenly into the dish. Top with the cherry tomatoes and then sprinkle over the remaining parmesan. Return the dish to the oven and bake for 25-30 minutes until the egg is fully cooked and turning golden.

Serve with some fresh salad and enjoy!