This is one of those recipe “re-do’s”…the kind where they take a high-fat recipe and make it lower-fat. Yeah. I thought this one would be interesting to try because of the crust- this crust is made of shredded potatoes! It sounds good in theory, but I didn’t love it. Toby said it was ok. He liked it more than I did. I didn’t throw any of it away and ate the leftovers for lunch, but still. Yeah.
rating: 5
Spinach-mushroom Quiche
(Every Day with Rachael Ray)
Ingredients:
2 tbsp plus 1 tsp EVOO
4 yellow-fleshed potatoes, such as yukon gold (about 12 ounces)
1/2 cup finely chopped onion
1 tbsp cornstarch
salt and pepper
two 5-ounce containers baby spinach
8 ounces mushrooms, sliced
3 ounces Swiss cheese, shredded
2 large eggs plus 2 large egg whites
2/3 cup milk (I used Silk lite plain soy milk)
Directions:
1. Preheat the oven to 400 degrees F.. Grease a 9″ glass pie dish with 1 tsp 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 tsp salt and 1/4 tsp pepper.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the potato mixture, flattening it into a 10″ 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.
3. 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.
4. In the same skillet, heat the remaining 1 tbsp 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.
5. In a bowl, whisk together the eggs, egg whites, milk, 1/4 tsp salt and 1.4 tsp pepper. Pour into the pie dish and bake until set, 20-25 minutes.
The Peppertree 