Boil the potatoes, cook until fork tender. Remove the potatoes from the pot. Place the boiled potatoes into the pie dish. Using the bottom of a glass, crush the potatoes into the tin. Push the potatoes into the edges with your hands to create the sides.

Drizzle the potato with oil and season with salt and pepper. Bake at 200°C for 40- 45 minutes. When the pie case is golden brown, remove from the oven.

While the pie base is cooking, mix together the eggs, cream cheese and milk. Season with salt and pepper.

Heat a large frying pan with a drizzle of oil. Fry the bacon until crispy. Remove from the pan and set aside.

Arrange the halved cherry tomatoes, cooked bacon, spinach, and spring onion in the pie base. Pour over the egg mixture. Sprinkle the grated tasty cheese on top.

Bake in the oven for 25 minutes at 170 °C.

Serve immediately.