Kid-Friendly Potato Quiche with Tomatoes and Mozzarella

Ingredients:

• 1 package (450g) frozen grated potatoes, thawed and squeezed out excess water
• 2 tsp + 2 tbsp olive oil
• 6 large eggs, lightly beaten
• 3/4 cup light cream
• 1.5 cups red and yellow cherry tomatoes, halved
• 0.5 cup fresh basil leaves, coarsely chopped
• 1/4 cup fresh chives, finely chopped
• 110 g semi-skimmed mozzarella, grated
• Special equipment: glass pie dish with a diameter of 23 cm.

Preparation:

1. Preheat oven to 230°C and grease the inside of a glass pie dish with 2 tsp olive oil.
2. In a medium bowl, combine the grated potatoes with the remaining 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pour the mixture into the pan and gently press it into the bottom and up the sides to form a crust. Spray with cooking spray. Bake the potato crust until it begins to look toasty, about 10 minutes.
   
   
   To ensure a crispy potato crust on the quiche, it's important to squeeze as much water out of the grated potatoes as possible and to use a glass pie dish.
3. Reduce the oven temperature to 200°C and bake for another 20 minutes until golden brown; set aside to cool. Reduce the oven temperature to 175°C.
4. In a medium bowl, whisk the eggs with the heavy cream, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Arrange the tomatoes, basil, and green onions on the crust, pour the egg mixture over them, and sprinkle with grated mozzarella. Bake until the quiche is set in the center, 35-40 minutes. Let cool for 20 minutes, then slice and serve.
5. Note
   
   Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.