Spinach-mushroom Quiche

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 4 yukon gold potatoes (about 12 ounces)
• 1/2 cup onion, finely chopped
• 1 tablespoon cornstarch
• salt and pepper
• 2 (5 ounce) containers baby spinach
• 8 ounces mushrooms, sliced
• 3 ounces swiss cheese, shredded
• 2 large eggs
• 2 large egg whites
• 2/3 cup milk

Recipe

• 1 preheat the oven to 400°f grease a 9-inch glass pie dish with 1 teaspoon olive oil. using a food processor fitted with a shredding attachment, shred the potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 2 in a large skillet, heat 1 tablespoon olive oil over medium heat. add the potato mixture, flattening it into a 10-inch layer, and cook until the bottom is golden, about 10 minutes. loosen, then invert onto the pie dish and mold into a crust. bake about 20 minutes.
• 3 meanwhile, preheat the skillet over high heat. add the spinach and 1/4 cup water and cook, stirring, until wilted; drain. squeeze out any excess water. chop the spinach.
• 4 in the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. add the spinach; season with salt. spoon half of the spinach mixture into the crust, add the cheese, then top with the remaining spinach mixture.
• 5 in a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. pour into the pie dish and bake ntil set, 20 to 25 minutes.