Preheat the oven to 350 degrees. Grease a 9 inch pie plate or 10” skillet with cooking spray.

Slice the potatoes halfway through lengthwise, careful not to pierce through the center. Spiralize the potatoes with Blade A.

Arrange the potato slices in an overlapping pattern so they cover the bottom and sides of the prepared pie plate; slice the potatoes in half as needed. Spray the potatoes with more cooking spray and season lightly with salt and pepper.

Bake the potato crust for 20 minutes, until tender. Let cool for 5 minutes. Keep the oven on.

While the potatoes are baking in the oven, heat the olive oil in a large skillet. Once oil is shimmering, add the asparagus and garlic, season with salt and pepper, and cook asparagus until bright green and almost fork tender, 5-7 minutes.

In a medium bowl, whisk together the eggs and season with pepper.

Spread the cooked asparagus on the bottom of the pan, over the potatoes. Pour over the egg mixture and then sprinkle with goat cheese, pressing the goat cheese into the eggs. Bake for 30 minutes, until the eggs puff up and are set in the center. Remove the quiche from the oven and let cool for 5 minutes before slicing. Serve hot.