SPINACH QUICHE WITH SHREDDED HASH BROWN CRUST

Steps:

• Preheat the oven to 350 Farenheit. While the oven is heating,.
• Make the spinach filling.
• Trim and carefully wash the spinach to remove all dirt and spin dry in a salad spinner before chopping. In a skillet over medium high heat the olive oil and add the garlic, onion and ginger. When the oil is perfumed, about 30 seconds, add the chopped spinach, nutmeg, salt and pepper. Stir well to coat spinach with oil and prevent the aromatics from sticking to bottom of pan. Cover and steam until the spinach is cooked down, about 4 minutes, stirring frequently. Remove the lid and lower heat. Let the liquid evaporate, stirring to prevent burning. Turn out into a bowl and set aside.
• Make the Crust.
• Shred the carrot. In a saucepan on low heat just melt the butter or ghee. In a small bowl whisk the egg with the salt and mix in the butter/ghee. In a bowl combine the carrot and pototoes and mix thoroughly. Add the egg mixture. Toss and stir until the vegetables are evenly coated. Press the potato/carrot mixture into the bottom and sides of an 8 inch lightly oiled springform pan. Cover the edge of the crust with foil to prevent burning. Bake on a cookie sheet at 350°F For 15 minutes.
• Make the Custard.
• While the crust is cooking, in a mortar and pestle grind the mastic with the 1/4 tsp salt. Lightly whisk the eggs and combine with the half and half and salt/mastic mixture. Whisk until smooth.
• Assemble the Quiche.
• Line the bottom of the hot crust with the spinach. Pour the custard over all. Garnish top with 1 tbsp of finley chopped onion greens. Place in the oven on a cookie sheet. Bake at 350°F for 50 minutes, or until a knife inserted in the center comes out clean.
• Run a knife around the outside to loosen; remove sides of springform pan.
• Cut in wedges. Serve hot or cold.