Quiche Lorraine with potato crust

For the crust:

2 large boiled potatoes (about 400g) 2 tbsp olive oil Salt Pepper

For the filling:

3 eggs 100 ml heavy cream 100 g grated graviera cheese 150 g cooked chicken, chopped 1 small onion (70g), finely chopped 1 Florina red pepper (100g), finely chopped 1/4 tsp nutmeg Pepper