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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Rachael Ray. The crust is made with shredded potatoes to make it more healthy. Ingredients:
2 tablespoons extra virgin olive oil |
1 teaspoon extra virgin olive oil |
4 yukon gold potatoes (about 12 ounces) |
1/2 cup onion, finely chopped |
1 tablespoon cornstarch |
salt and pepper |
2 (5 ounce) containers baby spinach |
8 ounces mushrooms, sliced |
3 ounces swiss cheese, shredded |
2 large eggs |
2 large egg whites |
2/3 cup milk |
Directions:
1. Preheat the oven to 400°F 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.
2. 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.
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 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.
5. 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 ntil set, 20 to 25 minutes.
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