Spinach-Mushroom Quiche (Every Day with Rachael Ray)

 2 TB extra-virgin olive oil

4 yellow-fleshed potatoes, such as Yukon gold (about 12 ounces)

1/2 c finely chopped onion

1 TB cornstarch

salt and pepper

10 ounces fresh baby spinach

8 oz mushrooms, sliced

3 oz Swiss cheese, shredded

2 large eggs plus 2 large egg whites

 2/3 c milk

Preheat oven to 400 degrees. Grease quiche dish with 1 tablespoon olive oil. Using a food processor fitted with a shredding attachment, shred 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 potato mixture, flattening it into a 10-inch layer and cook until bottom is golden, about 10 minutes. Loosen, then invert onto the quiche dish and mold into a crust. Bake about 20 minutes.

Meanwhile, preheat skillet over high heat. Add the spinach, and 1/4 cup of water, and cook, stirring until wilted; drain. Squeeze out any excess water. Chop the spinach.

In the same skillet, heat 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 the mixture into the crust, add the cheese, then top with the rest of the mixture. 

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 bake until set, 20-25 minutes.

Serves 4