Lunch is sorted for the week with this simple, protein packed quiche! 

Crust:
1kg agria potatoes, skin on
Olive oil to drissle

Quiche filling:
6 free range eggs
1 cup milk
240g cottage cheese
2 cups baby spinach
200g feta
¼ cup dill
¼ cup fresh mint
2 tbsp chives
zest of 1 lemon
Salt, to season

Topping:
¼ cup mozzarella
Small bunch of parsley

Method:
Preheat oven to 200C. Place whole potatoes on a tray, drizzle with olive oil and Pepper & Me mangrind salt, and roast for 1 hour or until tender.
Reduce oven temperate to 180C.  Grease a springfoam cake tin.
Transfer potatoes to the pan and squash firmly into an even crust over the base and up the sides.  Drizzle with olive oil.
In a bowl, whisk eggs, milk, and cottage cheese until combined.
Chop up spinach, dill, mint and chives, and fold through the eggs with the feta, lemon zest and salt.
Pour mixture into the potato crust and sprinkle the mozzarella on top.
Bake for 45 minutes, or until set and golden.
Rest for 10 minutes and add finely chopped parsley to the top before slicing and serving.