Directions

1. Set the oven to 400 degrees F.
2. Using a mandolin or a knife slice the golden potatoes into 1/8-inch ovals.
3. Let the sliced potatoes rest in salted water for 30 mins, add some lemon juice to prevent browning.
4. Remove potatoes from the water bath, pat dry, and toss with olive oil, salt & pepper.
5. In a 9-inch springform pan prepared with parchment paper, arrange potato slices on bottom & sides. Make sure to overlap. Wrap the bottom of the springform tightly with foil (to prevent dripping). Bake for 30 minutes.
6. Toss cherry tomatoes with olive oil & minced garlic. Sauté in a pan on medium heat till the tomatoes start to pop & blister. Add in the baby spinach, cover, & let steam till wilted. Set aside.
7. Whisk lightly eggs & heavy cream. Add in the tomatoes & spinach. Add in Treasure Cave Mild Crumbled Blue Cheese. Add in herbs, salt & pepper.
8. Pour custard into potato crust. Bake for 50 minutes. Center should be very set & quiche beautifully golden.
9. Let rest for 20 minutes & serve.