Smashed Potato Crusted Quiche

0 Preheat the oven to 400 F
1 Bring a large pot of water to a boil. Once boiling, add in the baby potatoes and boil until fork tender, for about 15-20 minutes
2 Drain the water, then toss the potatoes with the olive oil and salt.
3 Transfer the potatoes to a 10-12" pie dish. Using the bottom of a glass, gently smash the potatoes to fill the bottom of the dish, pushing them upwards towards the edge of the dish to create a crust. Lightly drizzle with extra olive oil and pinch of salt. 
4 Bake the crust alone for 20 minutes, then remove from oven and reduce the oven temperature to 375 F 
5 While the crust bakes, prepare the filling. In a large bowl, whisk together the eggs, ricotta, shredded cheese, chopped broccoli, milk and spices. Mix until smooth.
6 Remove the crust from the oven and pour the filling into the dish.
7 Bake for another 35 minutes, until the filling is firm to touch. Place under the broiler for 2 minutes at the end to crisp the potatoes.
8 Let sit for 10 minutes before slicing.
9 Leftovers can be refrigerated for up to 5 days, and reheated in the oven or microwave when ready to serve