4large eggs plus 2 eggs separated, yolks from whites
1 cupunsweetened almond milk
3⁄4 cupfine diced fresh chives or green onions
1 (8-ounce) package frozen spinach, thawed
1(8-ounce) package goat cheese
Preheat the oven to 450º F.
Peel and slice the potatoes lengthwise into thin ovals (use a mandolin on medium thickness if you have one).
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, 10 to 15 minutes.
Grease a 9-inch pie plate and line the edges with overlapping potato slices so they stick out just above the rim, making a crust; line the bottom with the remaining slices, overlapping to cover the entire bottom of the pie plate.
Reduce the oven temperature to 350º
Beat the egg whites using a hand mixer on low speed, or hand whisk, until the peaks stand straight up when the beaters are lifted from the mixture.
In a large bowl, whisk the four whole eggs and two egg yolks, 1/8 cup of olive oil, almond milk, chives or green onions, nutmeg, and 1/2 teaspoon salt.
Squeeze the water from the spinach and stir into the egg mixture.
Fold in the egg whites until well combined.
Pour the egg mixture into the potato-lined pie plate.
Use a teaspoon to scoop the goat cheese and drop dollops on top of the quiche in a circular pattern moving from the outside of the pie to the inside.
Bake the quiche until just set in the center, 40-50 minutes.