Smashed Potato Crusted Quiche

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

1 ½ lbs baby gold potatoes (24 oz bag)

1/4 cup olive oil

1/2 tsp salt

6 large eggs

1/2 cup ricotta or cottage cheese

2/3 cups shredded cheese, I used mozzarella and cheddar cheese

2 cups finely chopped broccoli

3 tbsp milk

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

Directions

Preheat the oven to 400 F

Bring a large pot of water to a boil. Once boiling, add in the baby potatoes and boil until fork tender, for about 15-20 minutes

Drain the water, then toss the potatoes with the olive oil and salt.

Transfer the potatoes to a 10-12" pie dish. Using the bottom of a glass, gently smash the potatoes to fill the bottom of the dish, pushing them upwards towards the edge of the dish to create a crust. Lightly drizzle with extra olive oil and pinch of salt.

Bake the crust alone for 20 minutes, while you prepare the filling.

In a large bowl, whisk together the eggs, ricotta, shredded cheese, chopped broccoli, milk and spices. Mix until smooth.

Remove the crust from the oven and pour the filling into the dish.

Bake for another 35 minutes, until the filling is firm to touch. Place under the broiler for 2 minutes at the end to crisp the potatoes.

Let sit for 10 minutes before slicing.

Leftovers can be refrigerated for up to 5 days, and reheated in the oven or microwave when ready to serve