Spinach, Potato And Cheddar Quiche

• 1 whole Pillsbury Pie Crust - 9" Frozen
• 2 teaspoons Olive Oil
• 1/2 cups Vidalia Onions, Chopped
• 1-1/4 cup 2% Cottage Cheese Or Ricotta
• 8 ounces, weight Cheddar Cheese
• 3 whole Eggs
• 1 whole Egg White
• 1 Tablespoon Dijon Mustard
• 1/2 teaspoons Salt And Pepper
• 3 cups Fresh Spinach
• 1 whole Idaho Potato, Sliced Very Thin
• 1 Tablespoon Parmesan Cheese

1. Preheat oven to 375F.
2. Heat oil and add onions and saute for 3 minutes, until soft. Remove them to a saucer. In a bowl, combine the cottage or ricotta cheese, shredded cheddar, whole eggs and egg white, mustard, salt and pepper. Fold in spinach and mix.
3. Spray a frying pan with Pam and place the potato slices in the bottom and without moving them around, let them cook on medium heat for about 5 minutes, turning only once so they are partially cooked. This will take 2 or 3 batches to get them all done.
4. Place your pie crust in a pie pan. Line the bottom of pie crust with the potato slices and then pour the egg/spinach mixture on top of the potato slices smoothing the top so the mixture is even and well distributed in the crust. Sprinkle with parmesan and bake 35-45 minutes, or until a knife inserted in the middle of the quiche comes out clean.

pie crust, olive oil, vidalia onions, cheddar cheese, eggs, egg white, dijon mustard, salt, fresh spinach, parmesan cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/spinach-potato-and-cheddar-quiche/ (may not work)