0 Full-screen Spinach-Mushroom Quiche Breakfast December 24, 2016 Complicated recipe but worth the effort! Prep: 1 hrs 5 mins Cook: 55 mins Yields: 6 Servings Directions 1Preheat oven to 400. Grease a 9" glass pie dish with 1 teaspoon of olive oil. Crust 1Stir cornstarch, onion and 1/2 teaspoon of salt and 1/4 teaspoon of pepper into shredded potatoes. 2In a large skillet, heat 1 tablespoon of olive oil over medium heat. 3Add the potato mixture, flattening it into a 10" layer. 4Cook until the bottom is golden, about 10 minutes. 5Loosen, then invert onto the pie dish and mold into a crust. 6Bake about 20 minutes. Filling 1Meanwhile, preheat the skillet over high heat. 2Add the spinach and 1/4 cup of water and cook, stirring, until wilted; drain. 3Squeeze out any excess water. 4Chop the spinach. 5In the same skillet, heat the remaining olive oil over medium heat. 6Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. 7Add the spinach; season with salt. 8Spoon half of the spinach mixture into the crust, add the cheese, then top with the remaining spinach mixture. 9In a bowl, whisk together the eggs, egg whites, milk, salt and pepper. 10Pour over the mixture in the pie dish and bake until set, about 20-25 minutes. 11Cut in wedges and serve. Ingredients Crust 2 tablespoons olive oil 12 ounces yellow-fleshed potatoes, shredded 1/2 cup onion, finely chopped 1 tablespoon cornstarch salt and pepper Filling 10 ounces fresh baby spinach 8 ounces mushrooms, sliced 3 ounces Swiss Cheese, grated 2 large eggs 2 large egg whites 2/3 cup milk close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... Δ This site uses Akismet to reduce spam. Learn how your comment data is processed. Jane Pearson 2016-12-24T22:03:09+00:00