A crisp, savory potato crust surrounds a creamy filling of eggs, cottage cheese, spinach, bacon, chives and mozzarella. Baking and ricing the potatoes creates a relatively dry, sturdy crust, while rendered bacon fat adds rich flavor and encourages browning.

Yield: 6 main-dish servings or 8 smaller servings
Pan: 9-inch springform pan

Ingredients

Bacon

• 5 slices regular-cut bacon

Potato Crust

• 2 pounds Yukon Gold potatoes
• 1 large egg
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon reserved rendered bacon fat
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Nonstick cooking spray

Filling

• 1 3/4 cups liquid egg whites, with 1 tablespoon reserved for sealing the crust
• 1 large egg
• 3/4 cup low-fat cottage cheese
• 4 ounces fresh spinach
• 5 slices cooked bacon from above, crumbled
• 1/4 cup finely chopped fresh chives
• 1 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup shredded mozzarella cheese, divided

Instructions

1. Preheat the oven to 425°F. Pierce the potatoes several times with a fork and place them directly on the oven rack with a rimmed baking sheet underneath.
2. Bake for 45–60 minutes, or until completely tender when pierced with a knife.
3. While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper-towel-lined plate and reserve 1 tablespoon of the rendered bacon fat for the crust.
4. Pour off the remaining bacon fat, leaving only a light coating in the skillet. Add the spinach and cook for 1–2 minutes, stirring, until completely wilted. Transfer it to a plate and allow it to cool. Squeeze out as much moisture as possible and chop finely.
5. Grease a 9-inch springform pan with nonstick cooking spray. Line the bottom with a round of parchment paper and place the pan on a clean rimmed baking sheet.
6. Remove the potatoes from the oven and allow them to cool just until they can be handled. Peel the warm potatoes and immediately pass them through a potato ricer.
7. Spread the riced potatoes out for 5–10 minutes so excess steam can escape. Do not add milk, cream or butter.
8. Transfer the potatoes to a bowl. Add the egg, Parmesan, reserved bacon fat, salt and pepper. Fold gently until evenly combined without overworking the potatoes.
9. Press all the potato mixture firmly and evenly across the bottom and approximately 1 1/2 inches up the sides of the prepared pan. Repair any thin areas before baking. Lightly coat the surface with cooking spray.
10. Bake the crust at 425°F for 25–30 minutes, or until firm and deeply golden around the edges.
11. Reserve 1 tablespoon of the measured egg whites. Place the remaining egg whites, whole egg and cottage cheese in a blender. Blend just until smooth, approximately 15–20 seconds.
12. Pour the blended mixture into a bowl. Fold in the spinach, crumbled bacon, chives, garlic powder, salt, pepper and 1/2 cup of the mozzarella.
13. Remove the crust from the oven and reduce the oven temperature to 375°F. Inspect the crust for cracks. If necessary, brush the reserved egg white over the cracks and return the empty crust to the oven for 3–5 minutes, or until sealed.
14. Pour the filling into the crust, stopping below its upper edge. Sprinkle the remaining 1/4 cup mozzarella evenly over the top.
15. Bake for 30–40 minutes, beginning to check after 30 minutes. The edges should be set, the center should have only a slight wobble and the internal temperature should reach 160°F.
16. Allow the quiche to rest in the pan for 20 minutes. Run a thin knife around the inside edge before carefully releasing the springform ring. Slice and serve warm.

Cook’s Notes

• Baking the potatoes instead of boiling them keeps the flesh relatively dry, producing a crisper and more stable crust.
• Rice the potatoes while warm, but allow the steam to escape before adding the remaining crust ingredients.
• Do not vigorously stir or mash the riced potatoes; overworking them can make the crust gummy.
• Squeeze as much moisture as possible from the wilted spinach to prevent a watery filling.
• Keep the springform pan on a rimmed baking sheet in case a small amount of filling leaks.
• Depending on the exact depth of the pan and height of the crust, a small amount of filling may remain.
• Refrigerate leftovers in a covered container for up to four days. Reheat individual slices in a 350°F oven or air fryer to restore the crust’s texture.

Serving Suggestions

Serve with fresh fruit, sliced tomatoes or a lightly dressed green salad. Salsa, hot sauce or a spoonful of sour cream also complements the savory filling.

Beverage Suggestions

Serve with coffee, hot tea, tomato juice or sparkling water with lemon.