Lighter Veggie Quiche with Potato Crust

Adapted from For the Love of Cooking

4-5 red potatoes, peeled and thinly sliced

EVOO (extra virgin olive oil)

1/2 yellow onion, thinly sliced

1 cup baby bella mushrooms

1 cup fresh spinach, chopped

1/2 teaspoon Italian seasoning

1/4 cup shredded light Mexican blend cheese 

2 large cage free eggs plus 4 large egg whites, beaten

1/4 cup organic fat free milk or 2% milk

sea salt and freshly cracked pepper to taste

Directions:

Preheat the oven to 375 degrees. Brush a 9-inch pie dish with EVOO. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Brush with EVOO and bake in the oven for 7-10 minutes. Remove from oven and set aside.  Heat the 1 teaspoon of EVOO in a large skillet over medium heat. Saute the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the spinach and Italian seasoning; cook for another 1-2 minutes, then remove from heat.  Sprinkle the cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies.  Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the quiche comes out clean (make sure not to overcook). Remove from oven and let cool for a few minutes before slicing. Enjoy!