This potato crusted quince is a perfect gluten free alternative to a regular quiche and utilizes potatoes which are a great storage crop here in Vermont! Come spring, if you have planned well you will just be using up the last of the potatoes that you have in storage. Spring food here in Vermont is always a combination of the remains of the past year’s storage crops and the very first of the new season’s vegetables, coming together.

Potato Crusted Quiche

 

Ingredients

• 1 ½ pounds potatoes 
• 6 strips bacon 
• 6 ounces spinach
• 4 ounces Oma cheese, or similar 
• 4 large eggs 
• 1 cup whole milk 
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions: 

1. Preheat the oven to 400°F. 
2. Chop the potatoes into large chunks about 2 inches by 2 inches. Place in a saucepan and cover with water. Generously salt the water (2 – 3 tablespoons), and bring the pot to a boil. Cook for about 20 minutes until the potatoes are soft. 
3. While the potatoes cook, prepare the filling ingredients. 
4. Chop the bacon into small bits and cook over low heat until crispy. 
5. Remove the bacon from the pan and pour off the excess bacon grease, but set aside to use later. 
6. Saute the spinach until wilted (in the same pan you used to cook the bacon). Remove from the pan and set aside. 
7. Chop the cheese into small cubes. 
8. Prepare the custard by mixing the eggs, milk, salt and pepper together. Set aside. 
9. Once the potatoes are soft, drain them through a colander.
10. Add about 1 tablespoon of the reserved bacon grease to the pan you plan to bake the quiche in. You can use a pie plate or a cast iron skillet. 
11. Pour the potatoes into the pan and, using the bottom of a glass, smash the potatoes. Evenly press the smashed potatoes into the pan and up the sides. 
12. Place bacon, spinach and cheese on top of the potatoes and pour the custard mix over. 
13. Bake at 400°F for 35-40 minutes until set and golden brown.