{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Potato Crust Quiche",
 "description": "A crisp olive-oil potato crust holds a spinach, mushroom, onion and reduced-fat cheddar egg custard, a hearty winter breakfast that slices clean.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H15M",
 "recipeIngredient": [
  "4 cups (about 14 oz / 400 g) frozen shredded hash browns, thawed and squeezed dry",
  "1 tbsp (13.5 g) olive oil, for the crust",
  "¼ tsp salt, for the crust (1.5 g)",
  "¼ tsp black pepper, for the crust",
  "4 oz (113 g) white mushrooms, sliced",
  "3 cups (90 g) packed baby spinach",
  "1 tsp olive oil, for the vegetables",
  "½ cup (80 g) chopped onion",
  "½ cup (2 oz / 57 g) shredded reduced-fat cheddar",
  "2 large eggs",
  "3 large egg whites (99 g)",
  "1¼ cups (306 g) fat-free (skim) milk",
  "¼ tsp salt, for the custard (1.5 g)",
  "¼ tsp black pepper, for the custard",
  "Oil spray for the dish"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 425 °F. Spray a 9-inch deep pie dish with oil."
  },
  {
   "@type": "HowToStep",
   "text": "Mix the hash browns with the olive oil, ¼ tsp salt and ¼ tsp pepper. Press them firmly into the dish, up the sides and flat across the bottom, as thin and even as you can."
  },
  {
   "@type": "HowToStep",
   "text": "Bake the crust 20 to 25 minutes, until the edges are browned and the bottom looks dry. Turn the oven down to 350 °F."
  },
  {
   "@type": "HowToStep",
   "text": "While it bakes, warm the oil in a skillet over medium heat. Cook the onion and mushrooms 6 to 8 minutes, until the mushrooms have given up their water and it has cooked off. Add the spinach and stir 1 to 2 minutes, until it wilts. Let it cool a few minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Scatter the vegetables and cheese over the crust."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk the eggs, egg whites, skim milk, remaining ¼ tsp salt and ¼ tsp pepper until smooth. Pour them slowly over the filling."
  },
  {
   "@type": "HowToStep",
   "text": "Bake at 350 °F for 35 to 40 minutes. It is done when the center barely jiggles and a thermometer in the center reads 160 °F. If it is not there, bake 5 minutes at a time."
  },
  {
   "@type": "HowToStep",
   "text": "Rest 15 minutes before slicing so the custard finishes setting."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "174 kcal",
  "proteinContent": "10.8 g",
  "carbohydrateContent": "17.4 g",
  "fatContent": "7.1 g",
  "saturatedFatContent": "2.3 g",
  "sugarContent": "at least 3.8 g (1 row carries no value)",
  "sodiumContent": "354 mg",
  "fiberContent": "1.7 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/potato-crust-quiche.jpg",
 "imageAlt": "Quiche with a golden hash brown crust, spinach, mushroom and cheddar, one slice cut, on a board",
 "url": "https://asharedpalate.com/potato-crust-quiche"
}