Spinach-Mushroom Quiche

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.