Potato-Crusted Spinach Quiche

Preheat oven to 400°. Coat inside of a deep-dish 9-inch pie plate with 1 teaspoon olive oil; set aside.

Combine potatoes and egg white in a large bowl. Toss lightly. Add flour and salt; toss to coat. Transfer to pie plate, and pat evenly into bottom and sides to form crust. Drizzle remaining 2 teaspoons oil over crust. Bake at 400° for 15 minutes, or until edges begin to brown. Remove from oven. Reduce oven temperature to 350°.

While crust bakes, place spinach, onion, and 2 tablespoons water in a microwave-safe bowl. Microwave on HIGH 2 minutes or until spinach begins to wilt. Drain. Place spinach mixture in a colander and squeeze to drain; coarsely chop and set aside.

Combine eggs and ricotta cheese in a large mixing bowl; stir with a whisk until smooth. Season to taste with black pepper. Stir in spinach mixture, half of Swiss cheese, and bacon.

Pour egg mixture over potato crust, spreading with the back of a spoon to distribute evenly. Leave a 1/2-inch crust along the outer edge. Sprinkle remaining Swiss cheese on top. Bake at 350° for 50 to 55 minutes, until puffed and golden. Let cool on a wire rack 10 to 15 minutes before serving.