# Mashed Potato-Crust Quiche

Mashed Potato-Crust Quiche takes 1 hr 25 min (20 min prep, 1 hr 5 min cooking) and serves 8.

Recipe by PureWow · original: https://www.instagram.com/p/Db3YKZPRonZ/  
Cuisine: American · Dish: Bakes & casseroles, Breakfast & brunch  
On Meez: https://meezenplace.app/recipes/mashed-potato-crust-quiche-recipe (with step-by-step Cook Mode)

This mashed potato-crust quiche is rich, surprisingly easy to put together, and guaranteed to disappear off the serving platter in about five minutes.

## Ingredients (serves 8)

- 6 russet potatoes, cut in half
- 2 tbsp olive oil
- 1 cup cottage cheese
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 cup fresh spinach, chopped
- ½ cup diced bell pepper
- Salt, to taste
- ½ tsp garlic salt
- ½ tsp black pepper

## Steps

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!

## 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.