GLUTEN-FREE POTATO CRUST SPINACH & MUSHROOM QUICHE

4 NEW POTATOES, SLICED THINLY
2 TABLESPOONS OLIVE OIL
3 GREEN ONIONS, THINLY SLICED
2 CUPS MUSHROOMS, CLEANED & QUARTERED, STEMS REMOVED
1-10 OZ FROZEN CHOPPED SPINACH, THAWED & DRAINED
SALT & PEPPER TO TASTE


1 CUP SOY MILK
2 LARGE EGGS
2 LARGE EGG YOLKS
1 1/2 CUPS SHREDDED CHEDDAR CHEESE


PREHEAT OVEN TO 350.


STARTING IN THE MIDDLE OF PIE PLATE LAYER POTATO SLICES WITH LEAVING ANY SPACES.


PLACE PIE PLATE IN OVEN FOR 15 MINUTES.


HEAT OIL IN A LARGE NON-STICK SKILLET OVER MEDIUM HEAT.


SAUTE QUARTERED MUSHROOMS UNTIL GOLDEN BROWN.


ADD THAWED & DRAINED SPINACH TO SKILLET UNTIL HEATED THROUGH AND THEN REMOVE FROM HEAT.


IN A MEDIUM BOWL, WHISK MILK, EGGS, AND YOLKS TOGETHER UNTIL THEY ARE SLIGHTLY FROTHY.  


SALT AND PEPPER TO TASTE.


SPRINKLE HALF OF THE CHEESE OVER THE POTATO CRUST.  THEN SPREAD THE MUSHROOMS AND SPINACH OVER THE CHEESE, AND THEN COVER WITH THE REMAINING CHEESE.  


POUR EGG MIXTURE OVER EVERYTHING AND BAKE FOR 30 MINUTES UNTIL CENTER IS FIRM AND TOP HAS STARTED TO BROWN.


WHEN DONE TAKE OUT OF OVEN AND LET COOL FOR A FEW MINUTES BEFORE SERVING.


MAKES ONE 9 INCH QUICHE.