Potato Crust Quiche (Ham, Spinach & Cheese)

Start by boiling your potatoes.

I cut all 6 medium golden potatoes in half before placing them in the boiling water so they cook a little faster and the skins come off easier later.

Boil until fork tender, then let them cool slightly.

Once cooled, peel the skins right off (they should slide off easily).

Spray a springform pan with avocado oil.

Take your boiled potatoes and press them into the bottom and up the sides of the pan to form a crust. I use a cup to really press and shape it evenly.

Spray the crust with a little more avocado oil and sprinkle salt over the base and sides.

Bake at 425°F for 20–25 minutes to pre-bake the crust until lightly golden and starting to crisp.

In a bowl, whisk together: 6 eggs ricotta cheddar diced ham chopped spinach salt + pepper

Mix well, then pour into your pre-baked potato crust.

Top with extra shredded cheese.

Bake at 425°F for 40–45 minutes, or until fully set and no longer jiggly in the center.

Let it cool slightly before removing from the springform pan.

Finish with fresh chives + flaky salt.