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Peel your potatoes and cut them into smaller pieces. Add to a pot of boiling water and cook until fork tender.
Drain the potatoes and refrigerate until completely cooled.
Spray a springform pan with avocado oil. Press the cooled potatoes into the bottom and up the sides of the pan to form your crust. I like using the bottom of a cup sprayed with a little avocado oil to prevent sticking and help press and shape the crust evenly.
Spray the crust with a little more avocado oil and sprinkle with salt.
Bake at 425°F for 20–25 minutes to pre-bake the crust until lightly golden and starting to crisp.
In a bowl, whisk together the eggs, ricotta, Gruyère, sharp cheddar, cooked diced bacon, broccoli, salt, and pepper until combined.
Pour the egg mixture into your pre-baked potato crust and top with additional shredded cheddar.
Bake at 425°F for 40–45 minutes, or until the quiche is fully set and no longer jiggly in the center.
Let cool slightly before removing from the springform pan. Finish with the extra crumbled bacon, fresh chives, and flaky salt.