Bombay crust-free vegetable quiche

Can be cooked ahead and reheated. Seed the chilli if preferred.

Ingredients

400g	small new potatoes
200g	baby spinach
1 Tbsp	canola oil
1	onion, halved and thinly sliced
2 cloves	garlic, crushed
1 tsp	ground coriander
1 tsp	cumin
1 tsp	turmeric
1	green chilli, diced
3	large tomatoes, roughly chopped
Salt and pepper	to taste
4	large eggs
3/4 cup	cream
3/4 cup	milk

Directions

1. Slice the potatoes into 5mm-thick rounds. Boil until just tender. Drain and leave to steam-dry. Rinse the spinach then microwave until limp.
2. Preheat the oven to 160°C. Lightly oil a 26cm flan dish about 5cm deep.
3. Heat the oil in a non-stick frying pan. Sauté the onion until softened. Stir in the garlic, spices, chilli and cook for 1 minute. Add the tomatoes and spinach. Season. Cook for 3 minutes.
4. Lightly beat the eggs, cream and milk together. Season.
5. Place a layer of potatoes on the base of the flan dish. Sprinkle with half the spice mixture. Repeat the layers. Pour the egg combo over the top. Use a fork to lift the veggies to ensure the egg mixture runs through them.
6. Bake for about 50 minutes until the egg in the centre is just set. Stand for 5 minutes before serving.