Potato Crusted Spinach Quiche

This is a healthy twist on quiche... instead of using those very fattening pie crusts (although they are sooo tasty), we use slices of potato - the secret is to give the potatoes a head start in the microwave so they won't be crunchy when you're eating the quiche. Also, can I please ask you to repent of buying frozen spinach and make you promise never to buy it again! Any recipe that calls for frozen spinach can be made with fresh spinach just as easily and with a much better tasting result. I just pack the spinach leaves in my food processor and chop them until I can't see any leaves left and use that where a recipe calls for frozen spinach. Below is the recipe I use....

2 medium baking potatoes

4 eggs

1 cup plain yogurt

2 cups packed spinach leaves, chopped

3 green onions, chopped

salt and pepper, to taste

1 cup shredded mozzarella cheese

Microwave the potatoes 3-4 minutes, until mostly cooked but still firm enough to slice. Slice the potatoes in 1/4" slices (we like to leave the skins on, but you could certainly peel them if that suits your fancy). Spray a 9" pie dish with non-stick cooking spray and layer the potato slices on the sides and bottom of the dish to form a crust. (There will be spaces, but don't worry about them as the egg will fill in the gaps.)

Beat the eggs and yogurt together until well blended. Add salt and pepper. Fold in the spinach, onions, and cheese and mix well. Pour the egg mixture in the potato crust. Spray the uncovered potato with butter or cooking spray to keep it from getting dried out. Bake at 375 F for 45 minutes until a knife inserted in the center comes out clean.