Preheat the oven to 350°F/176°C.
Spray the bottom and sides of a 9” (23cm) springform pan with vegetable oil. Cover the bottom with tin foil to prevent leakage and set onto a baking pan. Set aside.
Scrub potatoes clean leaving skin intact. Cut into ⅛” (3mm) thick slices. In a large skillet heat 1 tablespoon (15ml) of olive oil over medium/high heat. Lay the potato rounds into the hot pan (do not overlap) and season with salt and pepper. Cook the potatoes in batches, adding in more olive oil as needed. Fry for 3 - 5 minutes on each side until golden and tender inside. Transfer to paper towels to remove excessive oil and to let cool.
In the same skillet, add more olive oil and heat the pan to medium. Add the onion and sauté for 10 - 12 minutes until soft, stirring frequently. Add garlic and thyme and cook for 1 minute then add the mushrooms. Continue to cook, stirring frequently until the mushrooms reduce and most of the liquid has evaporated. Add the spinach and continue to cook until the spinach has wilted. Make sure that the spinach and mushrooms are well combined. Season with salt and pepper to taste. Set aside to cool.
In a large bowl, whisk the eggs. Add the Boursin cheese and milk and continue to whisk until blended. Add the spinach/mushroom mixture and combine.
Cover the bottom of the springform pan with a layer of potatoes, overlapping them, leaving no gaps. Next, arrange the potatoes tightly around the side of the pan and press gently to secure them in place. Pour the filling into the pan spreading evenly against the side.
Bake for 50 - 60 minutes until the quiche has set. Remove from the oven and place on top of a wire rack to cool for 15 minutes. Before unlatching the pan, gently run a sharp knife around the circumference to ensure that the potato crust is not sticking to the sides. Unlatch to release and gently remove the quiche. Cut into slices and serve warm or at room temperature.
Preheat the oven to 350°F/176°C.
Spray the bottom and sides of a 9” (23cm) springform pan with vegetable oil. Cover the bottom with tin foil to prevent leakage and set onto a baking pan. Set aside.
Scrub potatoes clean leaving skin intact. Cut into ⅛” (3mm) thick slices. In a large skillet heat 1 tablespoon (15ml) of olive oil over medium/high heat. Lay the potato rounds into the hot pan (do not overlap) and season with salt and pepper. Cook the potatoes in batches, adding in more olive oil as needed. Fry for 3 - 5 minutes on each side until golden and tender inside. Transfer to paper towels to remove excessive oil and to let cool.
In the same skillet, add more olive oil and heat the pan to medium. Add the onion and sauté for 10 - 12 minutes until soft, stirring frequently. Add garlic and thyme and cook for 1 minute then add the mushrooms. Continue to cook, stirring frequently until the mushrooms reduce and most of the liquid has evaporated. Add the spinach and continue to cook until the spinach has wilted. Make sure that the spinach and mushrooms are well combined. Season with salt and pepper to taste. Set aside to cool.
In a large bowl, whisk the eggs. Add the Boursin cheese and milk and continue to whisk until blended. Add the spinach/mushroom mixture and combine.
Cover the bottom of the springform pan with a layer of potatoes, overlapping them, leaving no gaps. Next, arrange the potatoes tightly around the side of the pan and press gently to secure them in place. Pour the filling into the pan spreading evenly against the side.
Bake for 50 - 60 minutes until the quiche has set. Remove from the oven and place on top of a wire rack to cool for 15 minutes. Before unlatching the pan, gently run a sharp knife around the circumference to ensure that the potato crust is not sticking to the sides. Unlatch to release and gently remove the quiche. Cut into slices and serve warm or at room temperature.
