Bacon & Spinach Quiche with Smashed Potato Crust

Ingredients

When breakfast potatoes meet quiche, you know you have a winner. With a smashed potato crust filled with True Story bacon, spinach, and cheddar cheese, this quiche is the ultimate brunch win.

Crust Ingredients:

• 2 – 2 ½ pounds yukon gold potatoes, scrubbed clean
• 1 tbsp olive oil
• Salt and pepper, to taste
• Cooking spray for pan

Filling Ingredients:

• 6 slices True Story Foods Bacon
• 6 eggs
• ½ cup cottage cheese
• ½ cup whole milk
• Zest of ½ meyer lemon
• Salt and pepper, to taste
• 2 cups packed Organic Girl baby spinach, roughly chopped
• 1 ½ cups shredded sharp cheddar cheese, separated

Directions

1. Generously spray a 9-inch springform pan with cooking spray.
2. Add the potatoes to a large pot and cover with one inch of water. Salt generously. Boil for 25-40 minutes, until a knife easily pierces the center. Drain and let sit for five minutes.
3. While the potatoes are boiling, prepare the bacon for the filling. Place the six pieces of bacon on an aluminum foil-lined baking sheet. Bake at 400 degrees (start with the oven cold) for about 20-25 minutes, flipping halfway through, until bacon is crispy but not burnt. Place on a paper towel-lined plate and crumble or roughly chop when cool enough to handle. Keep the oven at 400 degrees.
4. After the potatoes have cooled for five minutes, add the warm potatoes to the greased springform pan. Break any large potatoes into chunks if needed. Drizzle with olive oil and sprinkle with salt and pepper. Use the flat side of a cup or measuring cup to press the potatoes into the pan in an even layer, spreading the potatoes across the bottom and up the sides. Aim for a crust about ½ inch thick with slides 2 inches high. Make sure to fill any gaps.
5. Bake the crust for 20-25 minutes, until the surface looks dry and the edges start to golden. Remove from oven and reduce heat to 350 degrees.
6. While the crust is baking, prepare the filling. Whisk together the eggs, cottage cheese, milk, lemon zest, salt, and pepper. Fold in the crumbled bacon, chopped spinach, and 1 cup of the shredded cheese. Pour the filling into the pre-baked potato crust, and sprinkle the remaining ½ cup cheddar cheese on top.
7. Place the springform pan on a baking sheet and bake for 40-50 minutes, until the center is set. Let the quiche rest for 20 minutes before running a knife around the edge and then releasing from the springform pan. Cut into 6-8 pieces and enjoy!