I just tried this recipe from Rachel Ray’s EVERYDAY Magazine and thought it was delicious!
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 4 yellow-fleshed potatoes, such as yukon gold (about 12 ounces)
- 1/2 cup finely chopped onion
- 1 tablespoon 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
Change is good
Replace a butter-based pastry crust with one made of shredded potatoes to slash calories and saturated fat. Go heavy on vegetable filling, instead of bacon and cheese, to load up on nutrients, including fiber. Add extra egg whites and use fewer yolks than a traditional quiche for more lean protein.
- Preheat the oven to 400°. Grease a 9-inch glass pie dish with 1 teaspoon 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 teaspoon salt and 1/4 teaspoon pepper.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the potato mixture, flattening it into a 10-inch 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.
- 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.
- In the same skillet, heat the remaining 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 of the spinach mixture into the crust, add the cheese, then top with the remaining spinach mixture.
- In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour into the pie dish and bake until set, 20 to 25 minutes.