Heat your oven to 400°F. Slice the potatoes into thin rounds (about 1/8-inch thick) and pat them dry with paper towels to remove excess moisture—this helps them crisp up nicely. In a bowl, toss the potato slices with 1 tablespoon of avocado oil, a pinch of salt, and a pinch of black pepper. Arrange the seasoned potatoes in overlapping layers in a 9-inch pie dish or quiche pan, creating an even crust that covers the bottom and sides. Bake for 15 minutes until the potatoes are partially cooked and beginning to soften.

While the potato crust bakes, prepare your vegetables. Grate the zucchini and squeeze out excess water using a clean kitchen towel—this prevents the quiche from becoming watery. Remove the tough stems from the kale and roughly chop the leaves. Slice the green onions (white and light green parts only), keeping them separate. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat, then add the grated zucchini and chopped kale. Sauté for about 3 minutes until the vegetables begin to soften, then sprinkle in the chili flakes and stir to combine. I like to add the chili flakes at the end of cooking rather than the beginning because it prevents them from burning and turning bitter.

While the vegetables finish cooking, finely chop the fresh parsley and cilantro (if using). Transfer the sautéed vegetables from the skillet to a medium bowl and let them cool slightly. Stir in the chopped parsley, cilantro, and sliced green onions, reserving a small handful of each herb for garnish if desired.

Remove the partially baked potato crust from the oven and reduce the oven temperature to 350°F. In a separate bowl, whisk together the eggs, crumbled goat cheese, milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined and smooth. Pour the egg mixture into the bowl with the sautéed vegetables and gently fold everything together until evenly distributed. Pour this filling into the potato crust, pressing down gently with the back of a spatula to ensure it settles evenly. Sprinkle the shredded mozzarella over the top, distributing it evenly. I find that freshly shredded mozzarella melts much more smoothly than pre-shredded cheese, which contains anti-caking agents.

Bake the quiche at 350°F for 30 minutes until the egg filling is set but still slightly jiggly in the very center—the residual heat will continue cooking it as it cools. The top should be lightly golden and the mozzarella melted and bubbly. Remove the quiche from the oven and let it rest for about 5 minutes before slicing. This brief rest allows the filling to firm up slightly, making it easier to cut neat slices without the filling falling apart.