Cut the boiled potatoes into thin slices and lightly sauté for about 5 minutes until slightly crispy.
Layer the bottom of a ceramic pie plate and up along the sides with the potatoes.
In the pan that the potatoes were sautéed, sauté onion until soft and add spinach, cover and steam for about 5 minutes.
Spread ½ of the shredded cheese mixture over potatoes. Next spread spinach evenly over the shredded cheese. Put the remaining shredded cheese over the spinach and arrange olives and artichokes over the top.
In a blender, combine cream cheese and eggs and pour into the pie pan over the ingredients.
Garnish with herbs. Bake at 375 degrees for 45 minutes in a preheated oven.
The quiche can be prepared ahead of time. Arrange all ingredients as mentioned above but DO NOT add the egg/cream cheese mixture until ready to bake. Serve with Tuscan Citrus Salad and pastries.