Ingredients:

  • 1.5 lbs Russet potatoes, peeled and coarsely shredded
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 large egg white
  • 6 large pasture-raised eggs
  • 1 cup heavy cream
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup Gruyère cheese, freshly grated
  • 2 green onions, thinly sliced
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the shredded potatoes in a clean kitchen towel and squeeze firmly over the sink to remove all excess moisture until they are bone-dry.
  2. In a large bowl, toss the dried potato shreds with melted butter, salt, and pepper. Press the mixture firmly into the bottom and up the sides of a greased 9-inch deep-dish pie plate.
  3. Bake the potato crust for 20 minutes until the edges begin to brown. Remove from the oven and immediately brush the bottom and sides with the reserved egg white to seal. Return to the oven for 3 minutes, then lower the oven temperature to 375°F (190°C).
  4. While the crust is par-baking, whisk together the 6 eggs, heavy cream, nutmeg, and a pinch of salt. Fold in the chopped spinach, grated cheese, and sliced green onions.
  5. Pour the egg mixture into the par-baked crust. Bake for an additional 25-27 minutes, or until the custard is just set in the center and the top is golden brown, at 375°F (190°C).