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Potato Crust Quiche with Spinach, Feta and Bacon. 2 1/2 pounds baby Yukon gold potatoes, scrubbed. 2 tablespoons, plus 2½ teaspoons kosher salt, divided. 4 tablespoons extra-virgin olive oil, divided ...

Heat a medium 20cm oven-proof frying pan on medium high. When hot, drizzle with olive oil and add the onions. Cook, stirring often, until slightly softened, about 2 to 3 minutes.

Made with smashed baby Yukon Gold potatoes instead of a traditional pastry crust, the vegetarian crust is both easy to pull together and makes the dish a little heartier than an everyday pie crust.

Brush potato crust evenly with 1 tablespoon oil and sprinkle evenly with 1 teaspoon salt. Bake potato crust until edges are golden brown and slightly crisp and center is lightly golden, 35-40 minutes.

4) Assemble the galette: Transfer the rolled-out pie crust to the prepared baking sheet. Sprinkle half of the Cache Valley Mozzarella and Cheddar in the center, leaving a 2-inch border.

Reduce heat to medium; add carrots, potatoes, onion, 1/2 teaspoon salt, and remaining 2 tablespoons oil. Cook, stirring occasionally, until onion is tender, 5 to 7 minutes.