This potatoes Lorraine recipe takes a twist on the classic quiche just without the pastry.
650g/1lb 7oz baby new potatoes
1 tsp olive oil
2 shallots, thinly sliced
200g/7oz thick smoked bacon rashers, chopped
4 large eggs
170ml pot double cream
100g/4oz cheddar or Gruyère, or a mix of both, grated
handful rocket, plus your favourite salad dressing, to serve
Heat oven to 180C/160C fan/gas 4. Boil the potatoes for 10-12 mins until almost tender.
Meanwhile, heat the oil in a frying pan and fry the shallots and bacon until the shallots have softened. Beat the eggs, milk and cream with some seasoning.
Slice the potatoes thickly – you can skin them first if you like – and place in a large, shallow ovenproof dish.
Scatter over the bacon and shallots, then pour over the egg mixture and scatter on the cheese. Bake for 25-30 mins until set. Serve topped with dressed rocket.