750 g potatoes 1 1/2 lb
125 g pecorino cheese, grated 4 oz
175 ml all purpose flour 3/4 cup
2 eggs, beaten
salt & grated nutmeg
fresh basil leaves
500 g tomatoes, sliced 1 lb
2 shallots, chopped
2 garlic cloves, slivered
12 black olives, pitted & halved
175 ml mozzarella cheese, shredded 3/4 cup
Cook potatoes in boiling water until soft. Drain and squeeze through potato press into bowl and allow to cool slightly.
Knead pecorino cheese, flour, eggs, salt and nutmeg to taste into potatoes. Spoon into lightly greased quiche dish and shape edge into a rim. Scatter with basil leaves, tomatoes, shallots, garlic and olives. Top with mozzarella cheese. Bake in preheated 400 F (200 C) oven for 30 minutes or until cheese is melted.
Serves: 4