½ pound Yukon Gold potatoes, shredded on the side of a cheese grater and drained in paper towels.
3 t. olive oil
Pinch of salt
Pinch of pepper
½ small onion, diced
8 ounce package of white mushrooms, sliced
5 ounce bag of baby spinach
4 slices of center cut bacon, fried, and chopped (optional)
3 large eggs
1 cup low fat milk
1 ounce low fat cheddar cheese or Parmesan, grated
Preheat oven to 400˚F.
Lightly oil an 8-9 inch pie plate (glass or ceramic preferred) with spray olive oil mist or about ¼ t. olive oil.
Toss the grated potatoes with 1 t. oil and a little salt and fresh ground pepper. Press the grated potatoes onto the pie pan and up the sides, evenly covering the pan to create a crust. (This is really slick…and so QUICK!) Bake until the edges are golden brown; about 20 minutes. Allow to cool slightly.
Reduce oven to 325˚F. Heat another teaspoon of oil in a skillet and sauté the onions for about 4 minutes over medium heat. Add another teaspoon of oil and the sliced mushrooms and cook until most of the liquid from the mushrooms evaporates, about 10 minutes. Fold in spinach with a little bit more salt and pepper and cook for about 30 seconds until the spinach wilts. Fold in the bacon if using. Set aside.
In separate bowl, whisk together the eggs, milk, and a little more salt and pepper. Gently place the spinach mushroom mixture in the pie shell. Top with the grated cheese. Slowly pour the egg mixture over the pie, being careful not to let it spill over.
Bake until set around the edges, but with center of pie still a bit wobbly; about 20 minutes or so. Allow to come to room temperature if desired or serve warm.
Makes: 8 servings.
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