I almost went with the frozen potatoes until I realized they needed to be thawed and squeezed dry like fresh ones. Since they weren’t much of a time-saver, I opted for fresh Yukon Golds for their buttery color. Because they are thin skinned, there was no need to peel them. I made my quiche in a 13- by 9-inch pan, which worked well for a crowd. While the potato crust roasted to golden brown in a high-temperature oven, I prepared the remaining ingredients. Four of my twelve guests were kids, so I kept flavorings classic and familiar–ham and cheese–adding scallions for mild flavor and good color.

I thought the milk mixture might leak through, but the potatoes baked into a solid and very appealing crust , which held up well even when warmed again for next day’s lunch.