1. Preheat oven to 200˚C/180˚C/gas mark 6 and lightly grease a 9-inch pie dish with butter.
2. Use a food processor to grate the potatoes and transfer to a large bowl. Sprinkle over the salt, stir to combine and allow to sit for 10 minutes.
3. Transfer the potatoes to a colander and use clean hands to squeeze as much water out of them as possible. Move to a dry bowl.
4. Add the salt, Parmesan and egg and mix until well blended.
5. Press the crust mixture firmly and evenly into the pie dish and bake for 18-20 minutes, then remove from the oven.
6. Adjust the oven temperature to 180˚C/160˚C fan/gas mark 4.
7. Heat the oil in a pan over a medium heat and cook the onion until soft. Spread the cooked onion slices over the base of the pastry crust, then add the chicken and broccoli. Scatter over the Cheddar.
8. In a bowl, mix the egg, cream, milk, salt and pepper until well combined. Pour this mixture into the pastry crust over the chicken and vegetables.
9. Return the quiche to the oven for 35-40 minutes until golden. Turn the oven off, leaving the quiche inside with the door closed for another 10 minutes.
10. Serve with a green salad.

Per serving: 303kcals, 12.1g fat (4.9g saturated), 29.4g carbs, 3.9g sugars, 20.5g protein, 5g fibre, 0.366g sodium

TOP TIP:
Replace the chicken with one cooked, flaked salmon fillet if preferred.