This quiche is a good choice for picnics as it's quite sturdy, tastes great at any temperature, and will travel well. It's the perfect choice for a day in the park or at the beach.

1 Preheat oven to 180°C. Cook potatoes in boiling salted water until tender. Drain, mash and push through a sieve. Add butter and flour, stir until firm enough to form a ball. Cool slightly and refrigerate for 30 minutes.

2 Roll potato pastry out between 2 pieces of baking paper until 28cm round, then remove top paper. Gently lower, paper side down, into a 22cm springform tin. Press gently to make a pie shell.

3 Whisk eggs and cream in a bowl, add cheeses, spinach and nutmeg. Season well and stir until combined. Pour into potato case and bake for 45-50 minutes until set and golden. Allow to cool in tin for 20 minutes before removing and cutting.

Cook's tip:

Roll the pastry out between two sheets of baking paper, remove the top sheet and leave the bottom sheet on. Lift the paper and the pastry into the baking tin. The baking paper now becomes the lining paper of the tin.