Mushroom And Spinach Quiche With Potato Crust

---

A great makeover quiche with loads of flavor but not the calories! cook yourself thin tv. :) you can add any veggies you like - experiment - the key is the crust replacement" and the lower fat - less oils/butters and creams."

---

Steps

---

Preheat oven to 400 degrees.

---

Lightly grease a 9-inch glass or ceramic pie dish with 1 / 4 teaspoon oil.

---

Toss potatoes with 1 teaspoon oil and 1 / 8 teaspoon each salt and pepper.

---

Press into an even layer in pie dish , up the sides like a crust.

---

Bake until golden brown at the edges and dry , about 20 minutes.

---

Let cool.

---

Lower the oven to 325 degrees.

---

Heat 1 teaspoon oil in a large skillet , preferably nonstick , over medium heat.

---

Add onion and cook until softened and golden , about 5 minutes.

---

Add remaining teaspoon oil and mushrooms and cook , stirring , until mushrooms release their liquid and most of the liquid evaporates , about 8 minutes.

---

Add spinach and 1 / 4 teaspoon each salt and pepper , and cook , stirring , just until spinach wilts , about 30 seconds.

---

Let cool slightly.

---

Whisk together eggs , milk and remaining 1 / 8 teaspoon salt and pepper.

---

Spread the mushroom mixture in an even layer in the pie dish , and top with an even layer of the cheese.

---

Carefully pour in.

---

Ingredients

---

yukon gold potato, olive oil, salt, pepper, onion, white mushrooms, baby spinach, eggs, skim milk, gruyere cheese