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Potato Crust Quiche With Spinach, Feta, And Bacon
Ingredients
- 2 1/2pounds baby Yukon gold potatoes, scrubbed
- 2 tablespoons, plus 2 1/2 teaspoons kosher salt, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 small Vidalia onion, chopped (about 1 cup)
- 12-ounce package frozen chopped spinach, thawed, drained and squeezed dry
- 6-ounce package crumbled garlic and herb feta (about 1 cup)
- 6 slices cooked bacon, crumbled
- 8 large eggs, lightly whipped
- 1/2 cup heavy whipping cream
- 1 generous tablespoon chopped fresh dill, plus more for garnish
- 1 generous tablespoon chopped fresh mint, plus more for garnish
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