Spinach & Leek Quiche With Smashed Potato Crust

Crust 

1. Place the potatoes into a medium pot and cover with water. Add a pinch of salt and bring to a boil. Boil the potatoes for about 15 minutes until fork tender. Drain potatoes and pat dry. 
2. Grease an 8-inch baking pan with oil spray, then add the potatoes in an even layer.  
3. Smash the potatoes firmly into the bottom of the pan using a flat-bottom measuring cup. Press the bottom and 1-inch up the side of the pan. Smooth and patch any holes or thin spots as needed using a spoon or offset spatula.  
4. Brush the top of the potato crust with 1 tablespoon olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. 
5. Place the crisper plate into the air fryer basket. 
6. Select the Air Fry function, adjust the temperature to 400°F and time to 4 minutes, then tap Start/Pause to preheat. 
7. Place the baking pan onto the preheated crisper plate. 
8. Select the Air Fry function, adjust the temperature to 400°F and time to 12 minutes, then tap Start/Pause. 
9. Remove potato crust when golden brown all over. 

Filling 

1. Heat a large skillet over medium high heat. Add 3 tablespoons olive oil, then add the garlic and leeks. Sauté for 5 minutes, or until softened.  
2. Add the spinach and cook for 1 to 2 minutes, or until wilted. Remove from heat and allow to cool for 5 minutes. 
3. Beat the eggs in a large bowl. Add the sauteed veggies, cheeses, milk, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk to combine, then pour mixture into the pan. 

Bake 

1. Select the Bake function, adjust the temperature to 300°F and time to 20 minutes, then tap Start/Pause. 
2. Remove quiche when golden brown on top and the filling is set. 
3. Allow quiche to cool for 10 minutes before slicing and serving.