Higgidy Greek Feta & Roasted Tomato Quiche With Paprika Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Tip: If using an air fryer, preheat the air fryer to 200°C

Cut your potatoes (skins on) into wedges

Add the wedges to a baking tray with your ground paprika, a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp – these are your paprika wedges

Tip: If using an air fryer, bake for 15-20 mins shaking and turning regularly!

Meanwhile, peel and slice your shallot[s] finely

Add the sliced shallot to a bowl with your white wine vinegar and a pinch of salt and sugar and set aside to pickle – this is your quick-pickled shallot

Remove the paper tray from your feta & tomato quiche[s]

Add the quiche[s] to a baking tray, put the tray in the oven for 15 min or until cooked through

Tip: If using an air fryer bake for 10-12 mins

While the quiche is cooking, cut your cucumber into quarters lengthways, then slice finely

Chop your tomato[es] roughly

Add the sliced cucumber and chopped tomato to the bowl with the quick-pickled shallot with a drizzle of olive oil and a good grind of black pepper

Give everything a good mix up – this is your cucumber & tomato salad