Potato Crust Sundried Tomato Pesto and Parmesan Quiche

A moment of random inspiration occurred as I was deciding what to have for dinner this evening. I had loads of eggs to use and loads of potatoes. Normally in this situation I'd make rosties and poached eggs, however the eggs were a bit old for poached eggs, so the next obvious option was quiche. Why not join the rosti craving and quiche train of thought? The result was amazing.

You need:
For the base
4 potatoes, grated finely with all the water squeezed out
1 egg to join it together

For the filling
4 eggs beaten
A teaspoon of Sundried tomato pesto
Half a block of Parmesan, grated
Salt and pepper to taste

1) mix the potatoes and egg then cover the base and sides of a quiche tin(I used my trusty oval Pyrex dish)
2) bake in a hot oven (mine was 200 degrees Celsius)
3) mix the filling ingredients and when the potato crust has dried out (about 15mins) pour into the crust
4) bake for 30 minutes, or until the filling is set.

I had mine with salad and plenty of salad cream, it was like being at my Grandma's in the summer when I was little, although we had cheese and ham quiche, not pesto and Parmesan!