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Boil the potatoes in salted water until tender. Drain and allow to cool slightly.
Add ~3 potatoes to each hole of a jumbo 6-hole muffin tray. Using the base of a cup, squash the potatoes down and mould them up the sides. Use your fingers or a spoon to help shape them into a crust.
Season generously with salt and drizzle with olive oil. Bake at 200°C for 30-40 minutes, or until golden and crispy.
Meanwhile, prepare the quiche filling. Whisk the eggs, then add the spinach, sundried tomatoes and cottage cheese. Season with salt and pepper and whisk to combine.
Transfer the mixture into a jug or something with a spout, this will make it much easier to pour into the potato crusts.
Carefully remove the muffin tray from the oven and pour the egg mixture evenly into each potato crust.
Top with as much tasty cheese as you like, then reduce the oven to 180°C and bake for another 20 minutes, or until the egg is cooked through.
Allow to cool slightly before carefully removing from the tray.
Enjoy! Store in an airtight container for up to 5 days. These can be eaten cold or reheated in the air fryer or oven for ~10 minutes.