Crustless Potato, Spinach, and Mushroom Quiche

1. Preheat the oven to 425°F.
2. In a large bowl, toss the potatoes with oil, 1 teaspoon of the thyme, and rosemary. Arrange the potatoes on the bottom of a large oven-safe skillet or baking dish. Bake the potatoes for 10 to 15 minutes, or until they soften and start to crisp.
3. Meanwhile, combine the remaining 1 teaspoon of thyme and the mushrooms in a large skillet over medium-high heat. Cook the mushrooms for about 5 minutes, or until the mushrooms are brown and most of their liquid has evaporated. Stir in the vinegar. Add the spinach and cook it for 3 to 4 minutes, stirring constantly, until it is wilted. Remove the mushrooms and spinach from the heat and set them aside.
4. Remove the crust from the oven and turn it down to 325°F.
5. In a large bowl, whisk together the eggs and milk. Add the mushroom and spinach mixture into the potato-lined skillet and bake the quiche for 25 minutes, or until the eggs are set and no longer runny in the center.

Reprinted with permission from The Easy Diabetes Cookbook by Mary Ellen Phipps (Page Street Publishing, Co.; 2021) Photo credit: Lauren Kelp and Constance Mariena