Mushroom and Spinach Quiche

Ingredients:

Directions:

  1. Preheat the oven to 400°. Grease a 9-inch glass pie dish with 1 tablespoon butter. 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.
  2. In a large skillet, heat 1 tablespoon butter 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 (brown side up) 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; set aside. Once cool, squeeze out any excess water with hands and then wrap in paper towels and squeeze again. Chop the spinach.
  4. In the same skillet, heat the remaining 1 tablespoon butter over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Add the spinach; season with salt. Spoon half of the spinach mixture into the crust, add the Swiss and Parmesan 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 and nutmeg. Pour into the pie dish and bake until set, 20 to 25 minutes. Let cool 20 minutes before serving.

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