Smashed Potato Breakfast Quiche

If you're anything like me, breakfast is more than just a meal—it’s a vibe. And this Smashed Potato Quiche is everything you want in a comforting, hearty start to the day. It’s a playful spin on a classic, using tender yellow potatoes as a crust instead of pastry. The result? Golden, crispy edges with a creamy, savory filling packed with veggies, local dairy, and smoky ham.

If you haven’t made a quiche in a while, consider this your sign! This one’s fun, flexible, and features simple ingredients—perfect for a lazy weekend brunch or even a make-ahead weekday meal. Let’s get into it 👇

Ingredients

• 2 lbs yellow potatoes, boiled

• 1 cup local milk

• 1/2 cup local 35% cream

• 6 whole eggs

• 1 cup diced ham

• 1 cup cherry tomatoes, sliced

• 2 cups fresh spinach, cleaned

• 1 scotch bonnet pepper (or jalapeño), thinly sliced (optional, for heat!)

• 1 cup grated local mozzarella

• 3 tablespoons salt (2 for boiling water, 1 for the egg mixture)

• 1 tablespoon black pepper

• 2 tablespoons fresh chives, chopped

• 2 tablespoons local salted butter, for greasing

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Directions

1. Boil the Potatoes
   Place the yellow potatoes in a large pot, cover with cold water, add 2 tablespoons of salt, and bring to a boil. Cook until fork-tender, then drain and let cool for a few minutes.

2. Preheat the Oven
   Set your oven to 350°F (175°C).

3. Prepare the Crust
   Grease a large cake tin generously with salted butter. Add your boiled potatoes and use the back of a cup or glass to gently smash and press them into an even crust.

4. Add the Fillings
   Layer in the spinach, diced ham, and cherry tomatoes evenly over the potato crust.

5. Mix the Egg Custard
   In a bowl, whisk together the milk, cream, eggs, 1 tablespoon of salt, and black pepper. Pour this mixture carefully over the layered fillings.

6. Top It Off
   Sprinkle mozzarella cheese over the top, and if you like a little kick, add the sliced scotch bonnet or jalapeño.

7. Bake
   Place the quiche on a baking sheet (to catch any spills) and bake in the middle of the oven for 45–50 minutes, or until golden and set in the center.

8. Cool and Garnish
   Remove from the oven and allow it to cool for 10 minutes before slicing. Finish with fresh chopped chives on top.

Tips & Variations

• Don’t be afraid to customize! Swap in mushrooms, bell peppers, or your favorite cheeses.

• Want a vegetarian version? Skip the ham and load up on extra veggies like roasted zucchini or leeks.

• Make it ahead and reheat slices throughout the week—this quiche holds up beautifully in the fridge.

Why You'll Love It

The smashed potato crust brings a cozy, rustic texture that’s both satisfying and gluten-free. Pair it with a side salad or fresh fruit, and you’ve got yourself a brunch that’ll impress just about anyone.

Tag me if you try it—I’d love to see your version! 🧡

Guava-Glazed Roast Chicken Drumsticks

Sweet spicy and smoky - you’ve gotta try this recipe. I used Robinson Guava Lava which made it easy to get tons of flavour quickly. Give it a try for yourself!!

Ingredients

• 2 lbs chicken drumsticks

• 1 tbsp Salt

• 1 tbsp black Pepper

• 2 tbsp yellow mustard

• 2 tbsp Cajun Spice

• 500 ml Robinson Sauce Guava Lava

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Directions

1. Rinse your chicken and put in a large bowl.

2. Add the salt, pepper, mustard and cajun spice to the chicken and mix it together.

3. Place the drumsticks on a tray and in the oven at 400 degrees F for 10 minutes.

4. Pull the chicken from the oven and glaze with half (250 ml) of the guava sauce. Put back glazed chicken back in the oven for another 15-20 minutes.

5. Once they are cooked through, take them out of the oven and toss them with the remaining guava glaze.

I recommend serving them with mashes potatoes, but they would go well with rice or any other starch.