Spinach and Swiss Quiche with Potato Crust

1/2 pound (Depending on the size of potatoes, 2-4) Yukon Gold potatoes, shredded**
3 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, diced
1 10 oz package of frozen, chopped spinach
2 cloves garlic, chopped
1/4 teaspoon nutmeg
3 large eggs
1 cup skim milk
1/2 cup shredded Swiss cheese

Oven to 400 degrees. Lightly grease a 9-inch glass or ceramic pie dish** with cooking spray. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool. Lower the oven to 325 degrees. Heat 2 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add spinach, garlic, nutmeg and 1/4 teaspoon each salt and pepper, and cook, stirring, until any water from the spinach evaporates; 5-10 minutes. Meanwhile, whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the spinach mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges and egg is cooked through, about 20 minutes. Let cool, and serve warm or at room temperature.

**Note-you can use whatever potatoes you like-I used regular baking potatoes (Russet) and they worked perfectly.
**Note-You can also use an 8x8 square baking dish.
**Note-although this recipe seems complicated, it is fairly simple and very very tasty. It is nice that the crust is made out of potatoes, which are a vegetable. So you are still getting a "carb" crust but it's a vegetable also!