Potato Quiche

Boil the potatoes until tender, drain the water, and mash them with a potato masher.

Add butter, finely chopped herbs, and flour to the mash, and mix well.

Transfer the potato mixture into a baking dish, shaping a small crust edge.

Slice the button mushrooms into strips and sauté them in a pan without oil until done.

Mince the meat, add it to the mushrooms, season with salt and pepper to taste, and mix until uniform.

Place the filling onto the crust, keeping it within the edges.

In a small bowl, whisk together the Greek yogurt and egg, season with salt and pepper to taste, and pour the mixture evenly over the pie.

Finely grate the cheese and sprinkle it over the pie.

Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until golden and bubbly.