From Rachael Ray. The crust is made with shredded potatoes to make it more healthy.
- Ready In:
- 1hr 10mins
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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Very important, do not eat the potato crust before baking the quiche!!!! because its DELICIOUS! Otherwise, make twice as much potato crust as you need!!! I also just used 4 whole eggs. Really enjoyed the quiche and the crust truly is a bonus :) I would happily make this again, I served it with baked butternut and garlic green beans. Lovely meal, made for Photo Tag WinterReply
This was really good and serves 4 very generously. I used 4 whole eggs vs. eggs and whites because I couldn't care less about lightening it up. I'll play around with different spices next time. It was fine with just salt and pepper. My guests liked the potato "crust" instead of the traditional pastry type. This recipe is a keeper!Reply