Quiche With Potato Crust

• temps total: 49 minutes

Ingrédients

7-8 large yellow potatoes

6 eggs

1/4 cup ricotta or 1/2 cup heavy cream

Extra fillings (whatever you have in hand) I used green onion, dill, chives, sun-dried tomato, garlic powder, onion powder, salt and pepper.

Melted butter or cooking spray, to grease pan

Instructions

Place potatoes in a large pot filled with water about 1 inch over potatoes. Bring to a boil and boil until potatoes are fork tender, 8-10 minutes. Tip: poke holes in potatoes with a fork before boiling to speed up process.

Preheat oven 425°F. Grease springform pan and line bottom with parchment. Smash potatoes into pan and up the sides. Bake for 15 minutes. Meanwhile, whisk together remaining ingredients. Remove pan from oven and reduce heat to 400°F. Pour egg mixture into the pan. Bake 25 minutes or until eggs are cooked through. Remove from oven and allow to cool slightly before slicing. Serve with crème fraîche, arugula, or marinara. Enjoy!