Potato Pie

I wanted to make a quiche last night, but when I realised I had no pastry, it was time to interpret something new. With Rick Stein's French Odyssey in the background (another brilliant, next-flight-to-Paris-please show), I sauteed one leek until translucent, not golden, and stirred it into some mash potatoes, made a little more luxurious with the addition of mascarpone instead of cream. I then added one egg and a good grating of parmiggiano, and mixed it all in. I spooned the mixture onto a quiche dish, lined with baking paper, and topped it with halved cherry truss tomatoes and chopped oregano. In the oven on 170C for about 20-30 minutes, until golden. Slice, serve and enjoy - it's so delicious! It would also be lovely baked in a muffin tin as individual pies, perfect for a picnic or light lunch with a salad.

Sprinkled with fleur de sel de Guerande - take that suckers!