Mushroom Quiche with Golden Potato Crust

1. Preheat your oven to 400°F (200°C).

2. Cook the potatoes in salted water until soft, then drain and smash them using a fork.

3. Mix the smashed potatoes with olive oil, sea salt, and black pepper.

4. Press the potato mixture into a pie dish to form the crust.

5. Bake the crust for about 20 minutes, or until it starts to turn golden and crispy around the edges.

6. In a pan, melt the butter and sauté the mushrooms and garlic until the mushrooms are golden.

7. Add the kale to the pan and cook until wilted.

8. In a bowl, whisk together the Greek yogurt, milk, and eggs.

9. Stir the cooked mushroom and kale mixture into the yogurt mixture and pour it over the potato crust.

10. Top with slices of provolone cheese and sprinkle with dried oregano.

11. Bake the quiche for an additional 25-30 minutes, until the filling is set and the top is golden brown.

12. Let the quiche cool slightly before slicing and serving.