SPRING ONION AND CHEESE POTATO QUICHE

Yield: 6 to 8 servings

Total time: 1 1/2 hours

Ingredients:

• 6 large red potatoes (about 2-3/4 pounds), scrubbed and cleaned

• 1/2 cup plus 2 tablespoons/150 milliliters of olive oil

• 16 green onions or 2 large bunches of scallions (about 7 ounces/200 grams), trimmed and thinly sliced (about 2 cups)

• 6 garlic cloves, peeled and thinly sliced

• salt and black pepper

• 2/3 cup/160 milliliters heavy cream

• 3 large eggs plus 1 yolk, beaten

• 3 ounces/85 grams Parmesan cheese, finely grated

• 3 tablespoons finely chopped preserved lemon or 1 tablespoon fresh lemon zest

• 1 teaspoon ground turmeric

• 5 ounces/140 grams Mature Cheddar, shredded

• 7 ounces/200 grams feta cheese (preferably Greek), crumbled

For the pea and thyme filling :

• 1 cup/200 grams frozen peas, thawed

• 1 tablespoon chopped fresh thyme leaves, plus a few extra sprigs for garnish

For the red pepper and harissa filling:

• 1 (12-ounce) jar roasted red bell peppers, drained, patted dry, and coarsely chopped (about 8 ounces/250 grams)

• 1/2 cup/20 grams coarsely chopped fresh cilantro, plus 1 tablespoon for garnish

• 3 tablespoons of harissa paste or 1 teaspoon of ground chili pepper

Preparation

1. Add the potatoes to a large pot and cover with enough water to cover by about 1 1/2 inches/4 centimeters. Bring to a boil over medium-high heat, then reduce heat to medium, cover with a lid, and cook until easily pierced with a knife, about 30 minutes. Drain well. Once cool enough to handle, peel the potatoes (save the skin for another use) and transfer them to a large bowl.

2. While the potatoes are cooking, add half of the olive oil to a large cast-iron skillet (30 centimeters/12 inches) or an ovenproof skillet that is at least 8 centimeters/3 inches deep. Heat over medium heat. Once hot, add the green onions and garlic and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. If using peas, stir in the peas and thyme; if using peppers, add the peppers, cilantro, and harissa. Add 1/2 teaspoon of salt and plenty of pepper, stir to combine, and set aside.

3. Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.

4. Add the cream, eggs and yolk, Parmesan cheese, preserved lemon, turmeric, half of the cheddar cheese, and 1/2 teaspoon of salt to the potatoes in the large bowl. Use a potato masher to break everything up until you have a rough mash that's still a bit chunky. Add the feta cheese and spring onion mixture and fold everything together.

5. Wipe the pan clean, add the remaining olive oil, and then transfer the pan to the oven for about 5 minutes to heat through. Remove from the oven and carefully stir in the potato mixture. Level the top, sprinkle with the remaining Cheddar cheese and a few sprigs of thyme, if using, in the center, and return to the oven.

6. Reduce the oven temperature to 400 degrees Fahrenheit/205 degrees Celsius and bake the pie until golden brown and bubbly, 25 to 30 minutes. Remove from the oven and let stand for 15 to 20 minutes to firm up before serving. Sprinkle with extra cilantro and serve hot, spooned directly from the pan.