Chef notes
Consider the effortless elegance of the quiche, then take it a few steps further. Substitute the traditional pie crust for a base of creamy, tender new potatoes baked until golden and crispy. Not only does this give an old staple a fresh spin, it also makes it gluten-free.
Technique tips: Smash the potatoes while they are still warm and steaming; as they cool, they become harder to shape. Make sure you overlap the edges of the smashed potatoes slightly. You need to create a watertight seal so the egg mixture stays contained within the potato shell rather than seeping underneath it.
Swap option: If you can't find Upstate Abundance Potatoes, look for Baby Yukon Gold potatoes or any creamy new potato. White cheddar can replace the Gruyère.
Special equipment: A 9-inch deep-dish pie plate or tart pan.
