SPINACH-MUSHROOM QUICHE

Spinach-Mushroom Quiche image

Provided by Boomette

Categories Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 383.7, Fat 18.3, SaturatedFat 6.7, Cholesterol 118.3, Sodium 189.2, Carbohydrate 38.8, Fiber 4.9, Sugar 3.9, Protein 18.6