Potato Quiche

What to do with all these potatoes?

In my last post, I talked about last season’s potato harvest. Beginning in September, we harvested over 200lbs of Yukon Gold and German Butterball potatoes and we’ve been eating them ever since.

Potatoes are one of my favorite foods because they're so versatile and, recently, I discovered a new way to use them. I’m going to share my recipe for Potato Quiche, which only takes about 25 minutes to make and allows for endless variations.

This recipe is very non-specific, because so much depends on your preferences and chosen fillings, which are endless. Mainly, it’s meant to be more inspirational than instructional.

First, heat your oven to 425F degrees and coat a muffin pan lightly with oil.

Shred enough potatoes with a mandolin to line several muffin cups - however many you like. Mix the shredded potatoes in a bowl with a bit of olive oil before lining the cups. I sometimes add some dried rosemary to them, too. Press the potatoes down firmly in the cups and bake for 10 minutes.

You just w…