Preheat oven to 350 degrees. Grease a 9 inch pie plate.
Press mashed potatoes into the greased pie plate (straight from the container cold), covering the bottom and up the sides to from a crust. Brush with 1 tbsp of olive oil. Bake for 30 minutes, or until edges start to brown.
Heat remaining 1/2 tbsp of olive oil over med-high heat. Add scallions and spinach and cook for 3-5 minutes. Remove from heat and stir in cooked chopped bacon, fresh parsley, and season with salt and pepper.
In a medium bowl, whisk together the eggs and milk, season with salt and pepper. Stir in the shredded sharp cheddar cheese.
Spoon the spinach and bacon mixture over the cooked mashed potato crust. Pour in the egg and cheese mixture. Bake for 35-40 minutes. Let sit for 10-15 minutes on a cooling rack before slicing. Cut, serve, enjoy!
This dish re-heats well, I've made it over the weekend and enjoyed for breakfast throughout the week!
Make sure to get as much liquid out of your spinach as possible to avoid a wet and soggy quiche.
You can add/swap out any veggies and cheeses you like!