Testing Potato-crusted Chicken Quiche

This is a long-time recipe on La Mouffette Gourmande which I haven't made in a long time because I no longer buy chicken pieces, I only buy whole chickens until I can grow my own. Therefore, I am posting the link to this recipe here to test it using leftover whole chicken. I'm sure it'll be fine! And it'll be nice to return to an loved recipe.

https://lamouffettegourmande.blogspot.com/2010/12/simple-and-deceptively-delicious.html

2 potatoes, sliced 1/4 inch thick
4 eggs
1 cup cottage cheese
1 Tbsp. unbleached flour
1/8 tsp. black pepper
1/2 tsp. hot sauce
1 cup grated cheese
12 - 16 oz cooked chicken, diced
2 green onions, chopped

1. Pre-heat oven to 375F.
2. Bring a bot of water to boil, and blanch the potatoes; about 10 minutes. Drain the potatoes and allow them to cool.
3. Whisk together the eggs, cottage cheese, flour, pepper, and hot sauce. Stir in the cheese, the chicken, and the green onions.
4. Butter a pie dish and arrange the slices in a single layer to cover the bottom and the sides of the dish.
5. Pour the egg mixture into the potato bowl.
6. Bake for 40-45 minutes. Allow it to cool at room temperature for 5-10 minutes before serving, otherwise it'll be too hot!