🎼 Perfect partnerInstant Pot Wild Rice Mushroom Soup
🍔 ⏱️ 55 min
Oven + stovetop — no fighting over heatShares 7 ingredients (garlic, pepper, black)
👨🍳 Instructions
✨ Meez Magic · 10 steps → 15 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Cut the russet potatoes in half
2
Chop the fresh spinach and dice the bell pepper
3
Preheat the oven to 425°F.
4
Boil the potatoes until fork-tender
5
Drain and let cool before removing the skin
6
Mash the potatoes with the olive oil and salt until smooth
7
Press the mashed potatoes firmly into the bottom and slightly up the sides of a greased springform (cheesecake) pan to form an even crust
8
Bake the potato crust until lightly golden and set
9
Meanwhile, blend the cottage cheese, eggs, and milk until smooth
10
Stir in the shredded cheddar cheese, spinach, bell pepper, garlic salt, and black pepper
11
Pour the filling over the baked potato crust and spread evenly
12
Bake until the center is set and the top is lightly golden
13
Let cool
14
Carefully remove the outer ring of the springform pan
15
Slice, serve warm, and enjoy!
🎉
You're all done!
Enjoy your mashed potato-crust quiche — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Crust IngredientsMise en place makes cooking easier
- Halve PotatoesUse a sturdy knife for firm potatoes
- Chop VeggiesDice evenly for consistent cooking
- Preheat OvenGive oven time to fully heat
- Boil PotatoesTest with a fork for doneness
- Cool & PeelLet cool enough to handle safely
- Mash PotatoesMash while warm for smoother texture
- Form CrustPress firmly up the sides for structure
Swaps, storing and making ahead
Good to know
Swaps
- No fresh spinach? Use about 1/4 cup frozen spinach, thawed and squeezed dry.
- No cottage cheese? Swap in an equal amount of ricotta for the filling base.
Storing it
Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat slices in the oven or microwave until steaming hot.
Making it ahead
The mashed potato crust can be baked up to a day ahead and kept covered in the fridge before adding the filling.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
