Dairy-Free Creamy Spinach Potato-Crust Quiche Recipe

6 - 8
1 package Kite Hill chive cream cheese-style spread
1 10-ounce package Cascadian Farm frozen spinach, thawed
1⁄2 teaspoon sea salt
1⁄2 teaspoon nutmeg
1 bunch fine diced fresh chives or green onions, finely chopped
1 cup unsweetened almond milk
2 eggs separated, plus 4 large eggs, yolks separated from whites
3 tablespoons 1/8 cup extra-virgin olive oil
2 medium russet potatoes
  1. Preheat oven to 400º F.
  1. Peel and slice the potatoes lengthwise into thin ovals (use a mandolin on ¼-inch thickness if you have one).
  1. Toss the potatoes with 3 tablespoons olive oil and season with salt, then arrange in a single layer on two baking sheets. Bake until tender and pliable but not brown, 12 to 17 minutes.
  1. Grease a 9 to10-inch deep dish pie plate and line the sides with overlapping potato slices so they stick out above the rim to make the crust; cover the bottom with the remaining slices, overlapping to cover the entire bottom of the pie plate.
  1. Reduce the oven temperature to 350ºF
  1. Beat the egg whites using a hand mixer on low speed, or a hand whisk, until the peaks stand straight up when the beaters are lifted from the mixture.
  1. In a large bowl, whisk the 4 whole eggs and 2 egg yolks, almond milk, 1/8 cup of olive oil, chives or green onions, nutmeg, and salt.
  1. Squeeze the water from the spinach and stir spinach into the egg mixture.
  1. Fold in the egg whites until well combined.
  1. Pour the egg mixture into the potato-lined pie plate.
  1. Use a teaspoon to scoop the cream cheese-style spread and drop dollops on top of the quiche, in a circle pattern moving from the outside of the pie to the inside.
  1. Bake the quiche until just set in the center, 45-55 minutes.
  1. Let cool at least 15-20 minutes before slicing.