Spinach and Artichoke Dip Potato Crust Quiche

Name: Spinach and Artichoke Dip Potato Crust Quiche
Cook time: 3 h 15 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 1/2 pounds baby Yukon Gold potatoes, scrubbed; 2 tablespoons, plus 2 1/2 teaspoons kosher salt, divided; 3 1/2 tablespoons extra-virgin olive oil, divided; 1/2 cup chopped shallot; 10 ounces baby spinach (about 10 cups); 1 1/2 cups jarred quartered artichoke hearts marinated in oil, drained, patted dry, and roughly chopped; 8 ounces shredded Monterey Jack cheese (2 cups), divided; 8 large eggs; 1/2 cup heavy whipping cream; 1 (8-ounce) package creme fraiche, at room temperature; 1 1/2 teaspoons garlic powder; 2 ounces grated Parmigiano-Reggiano cheese (1/2 cup)