Smashed Potato Crust Quiche

Got leftover cooked potatoes? Then you've got a head start on this mouthwatering quiche. Great for breakfast, brunch or a light dinner.

Ingredients:

6 oz baked or boiled Yukon gold potatoes, leftovers work great

1 tbsp olive oil

pinch of salt

2 eggs

1/4 cup cream cheese

3 tbsps shredded cheddar

1/4 cup chopped cooked sausage (I used mild Italian)

1 tbsp 10% cream

salt and pepper to taste

1 tsp chia seeds

1 tsp minced garlic

garlic scapes or chives to top 

Cook potatoes until tender. Drain if boiled, scoop out of skins if baked and toss with olive oil and salt. Oil a 3 cup (725ml) ramekin. Dump the potatoes in and smash with the bottom of a glass to form the crust. You may want to use a fork to help form it up the sides. Drizzle more olive oil and give it a sprinkle of salt. Bake the crust at 400°F for 20 minutes. Now reduce the oven temperature to 375°F. Mix the eggs and cream cheese in a blender until smooth. Pour into a bowl and add the rest of the filling ingredients. Pour into the crust, top with scapes or chives and bake at 375°F for 35 minutes. Let sit 10 minutes before cutting. Serves 2.

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