46/100 Potato Smash Quiche

By Tasty · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Boil the potatoes with the 1 tablespoon salt in water to cover until fork-tender, about 25 minutes. Drain.
3. Brush a 9-inch pie pan with the butter. Press the potatoes in an even layer over the bottom and about 2 inches up the sides with the flat base of a cup. Let cool completely.
4. Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, 10 to 12 minutes. Move to a paper towel-lined plate, crumble and set aside.
5. Pour off the drippings, add the avocado oil and cook the onion until soft, about 3 minutes. Add the garlic and cook until fragrant, about 45 seconds. Add the spinach a handful at a time and cook until wilted, about 5 minutes. Remove from heat and cool about 10 minutes.
6. Lightly beat the eggs in a medium bowl. Whisk in the cream, 1/4 teaspoon salt, pepper and nutmeg.
7. Sprinkle half the goat cheese over the potato crust, add the spinach mixture and spread evenly. Add the remaining goat cheese, then pour over the egg mixture and use a fork to settle it evenly.
8. Bake until the filling puffs, browns slightly and a knife inserted in the centre comes out clean, 25 to 35 minutes. Cool on a rack for at least 10 minutes, then cut into wedges.

Summarized from Tasty's video. Watch it for the details.

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