An eggy quiche with a hash brown inspired crust, some fresh baby spinach, and crumbled blue cheese on top, to pack in a little extra punch.  Enjoy!

Ingredients:

• 3-4 Potatoes
• 1 Onion
• 3/4 tsp Salt
• 2 tbsp Cornstarch
• 1 tbsp melted Butter
• 6 Eggs
• 3 tbsp Half & Half
• 1 tbsp Worcestershire Sauce
• 2 large handfuls of fresh baby Spinach
• 1/3 cup crumbled Blue Cheese (you can use parmesan instead for a milder flavor)
• Salt and Pepper for seasoning

Directions:

1. Crust:
   1. Preheat the oven to 375 F (~190 C).
   2. Grate the potatoes and onion, add the salt, and then press them into a colander to remove as much liquid as possible.
   3. Allow them to continue to drain in the colander for 15 minutes.
   4. Sprinkle in the cornstarch, and use your hands to mix it in.
   5. Press the potatoes into a greased pie plate to form a crust, leaving an even bottom in the middle and an edge pressed up along the sides.
   6. Brush the crust with the melted butter.
   7. Bake the crust for 20 minutes, until it begins to brown.
   8. Remove the crust form the oven, and allow it to cool slightly before filling.
2. Filling:
   1. Reduce the oven temperature to 350 F (~177 C).
   2. Whisk together the eggs, half & half, and Worcestershire sauce.
   3. Season with salt and pepper.
   4.  Arrange the spinach in the potato crust.
   5. Pour the eggs over the spinach.
   6. Sprinkle with the blue cheese.
   7. Bake the quiche for about 45 minutes.