Pre-heat the oven to 400 degrees. Use a paper towel to coat a 9 inch pie plate with 1 tablespoon olive oil
Shred 3 to 4 medium potatoes using a hand grater or food processor.Place them in a kitchen towel or cheesecloth to squeeze excess moisture out.
Unwrap the potato shreds and spread them into the prepared pie plate.
Use a spatula or your hands to press the shredded potatoes into the pie plate.
Spread 1/2 tablespoon olive oil over the top of the potato crust with a pastry brush and place the crust into the oven; bake until the potatoes begin to turn brown - about 20 minutes.
While the crust is baking, chop a 1/2 cup onion chopped, 2 cups baby spinach, 1/2 cup sun-dried tomatoes and 1/4 cup kalamata olives.
Once the crust has finished baking, remove it from the oven and reduce the heat to 375 degrees f.
Top the cooked crust with spinach, olives, sun-dried tomatoes, onions and 1/4 cup feta cheese crumbles.
Pour the egg mixture over the ingredients in the pie plate.
Bake until set; about 30 to 40 minutes.
Video
Notes
Insert a knife about one inch from the center of the quiche to test for doneness. If the knife comes out clean the quiche is cooked. Allow 5 to 10 minutes for the quiche to cool off before serving.See blog post above for recipe variations, tips and serving suggestions.