Bacon Spinach Quiche with a Potato Crust

Preheat oven to 400 degrees F.

Arrange potato slices on the bottom and sides of a pie pan, overlapping the edges so that all of the pan is covered. Brush potatoes with olive oil, sprinkle with plenty of salt and pepper, and bake for 20-25 minutes, or until the potatoes are beginning to crisp. Decrease oven heat to 375 degrees F.

Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat. Add half of the spinach. Stir until it’s completely wilted and soft – the volume of the spinach will reduce immensely. Remove the cooked spinach to a plate, and repeat until you have sauteed all the spinach.

Fry the bacon (using the same pan that you wilted the spinach in) until it’s very crunchy but not burned. Remove it from the pan onto a paper towel lined plate to drain. Once the bacon has cooled, chop into small pieces.

In a bowl, whisk together eggs, sour cream, cheese and salt and pepper until smooth and well combined. Stir spinach and bacon into the egg mixture, and pour evenly over the potato crust. Sprinkle additional cheese on top if desired.

Bake 35-45 minutes, or until a knife inserted in the center of the quiche comes out clean.