Categories: breakfast, brunch, not tried, vegetarian

Ingredients

• extra virgin olive oil
• 4 potatoes (yellow-fleshed, such as yukon gold)
• 1/2 C finely chopped onion
• 1 T cornstarch
• 10 oz. baby spinach
• 8 oz. mushrooms, sliced
• 3 oz. swiss cheese, shredded
• 2 eggs
• 2 egg whites
• 2/3 C milk

Directions

1. Preheat the oven to 400F degrees, grease baking dish with 1 teaspoon olive oil. Using a food processor fitted with the 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, heal 1 T 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 a quiche 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 of 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 quiche dish and back until set 20 – 25 minutes.

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