25g/1oz coarsely grated cheddar (or another hard cheese, such as emmental, Gruyère, Red Leicester or a mixture) Method. To make the filling, mix the yoghurt with the chives or spring onion.

Crispy smashed potatoes serve as the crust for this riff on a classic quiche. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets ...