Potato Crusted Spinach And Mushroom Quiche

• 2 cups potatoes White, shredded
• 1 onion small, chopped
• 1 garlic clove minced
• 12 ounces mushrooms coarsely chopped
• 6 ounces fresh spinach leaves
• 6 medium eggs
• 1/4 cup milk
• 2 ounces crumbled blue cheese
• 2 ounces crumbled goat cheese

1. Preheat oven to 450
2. Spray a deep dish pie pan with cooking spray
3. Shred two cups worth of potatoes and place into the pie pan. Pat the crust down and press around all sides to form the crust of your dish
4. Bake the potatoes for about 25 minutes at 450 or until the crust is browned and set aside.
5. In a nonstick skillet on medium high heat, saute the mushrooms, garlic, and mushrooms with the white wine until tender. Add the spinach and cook until wilted. Salt and Pepper to taste.
6. In a bowl, whisk the eggs and milk together. Add the crumbled blue and goat cheese and stir until combined.
7. Evenly fill the potato crust with the mushroom mixture and pour the egg mixture over the top
8. Reduce the heat to 350 and cook the quiche for approximately 30 minutes or until the eggs are set.

potatoes, onion, garlic, mushrooms, fresh spinach leaves, eggs, milk, blue cheese, goat cheese

Taken from www.yummly.com/recipe/Potato-Crusted-Spinach-and-Mushroom-Quiche-1669554 (may not work)