Healthy Potato Crust Quiche

Today, I'm making  a healthier version of veggie quiche. Quiche crust is usually made from butter and flour. This version is healthier and made with shredded potatoes, which cuts fat and calories, and ups the Resistant Starch factor!

Your Ingredients should have:

1 tablespoon olive oil, divided

6 eggs

5 tbsp skimmed milk

4 cups shredded potatoes

1 tablespoon all-purpose flour

1 teaspoon salt

4 cups fresh spinach

1/4 cup chopped onion

50 grams parmesan cheese

Instructions:

1. Preheat oven on 180 degrees celsius and prepare a pie pan. Shred your potatoes and combine potatoes and egg white in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and bake for 20 minutes.

2. While crust bakes, place spinach, onion, and sauté for 10 minutes or until spinach begins to wilt. Drain. Place spinach mixture in a colander and squeeze to drain; coarsely chop and set aside. 

3. Combine eggs and season to taste with black pepper. Stir in spinach mixture.  Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle parmesan cheese on top. Bake at 200°celsius for 30 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.