Spinach-Artichoke Quiche with Cheesy Hash Brown Crust

cookinglight.com

Nancy Campbell

4 ounces part-skim mozzarella cheese

2 pounds russet potatoes, peeled

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

2 tablespoons olive oil, divided

1 cup chopped Vidalia or other sweet onion

1 (9-oz.) box frozen artichoke hearts, thawed and coarsely chopped

10 ounces fresh baby spinach

1 (5.2-oz.) package garlic-and-herb light spreadable cheese (such as Boursin)

1 ¼ cups 2% reduced-fat milk

¼ cup chopped chives or scallions

1 tablespoon Dijon mustard

4 large eggs

Directions at cookinglight.com

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