45 mins
FOR THE NESTS:
4 large Scotty Brand Potatoes
4 tbsp plain flour
1 egg
1 tbsp black pepper
FOR THE QUICHE FILLING:
2 eggs
200ml double cream
2 tbsp cream cheese
3 slices of smoked bacon
30g grated cheddar
1 tsp thyme
1 tsp black pepper
1/2 tsp nutmeg
Turn your oven on to 180c fan.
Wash and grate the potatoes, then put into a muslin cloth or kitchen roll and squeeze to remove as much water as possible.
Mix the egg, pepper and flour with the potato.
Grease a muffin tray with oil and place the grated potato mixture into each space, ensuring that the base and sides are fully covered. Using your fingers is best for this. Bake for 15 minutes uncovered, then for a further 10 minutes under foil or until fully crisp.
Remove from the oven to let cool, but keep the oven on as we will need this again shortly.
Slice the bacon into small cubes and fry until it starts to turn brown. Set aside to cool.
Mix the egg, cream cheese, nutmeg, thyme, black pepper, cheddar and double cream together, then add the bacon and pour this mixture into each potato nest.
Return to the oven and bake for 20 minutes or until the centre turns golden.
You can eat these hot straight out the oven or chilled!
This recipe was created & photographed by Love Food With Lucy.
