Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust.
A mandoline makes slicing quick and precise, but a sharp chef’s knife will work too.
you’re free to also slice the potatoes in the food processor by using the slicing blade.
Photo: Rachel MarekFood: Holly DreesmanProps: Sue Mitchell
Coat a 9-inch pie plate with cooking spray.
Coat potatoes with cooking spray.
Bake in preheated oven for 20 minutes or until potatoes are slightly tender.
Photo: Rachel MarekFood: Holly DreesmanProps: Sue Mitchell
Place pan on a wire rack.
Increase oven temperature to 375F.
Heat a large nonstick skillet over medium.
Photo: Rachel MarekFood: Holly DreesmanProps: Sue Mitchell
Add oil and onion; saute 3 minutes.
Add spinach; saute 3 minutes.
remove from head; cool.
Arrange spinach mixture in crust; pour egg mixture over spinach.
Bake at 375F for 35 minutes or until egg mixture is set.
Let stand 5 minutes; cut into 8 wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
