Potato Crusted Spinach Quiche

Preheat oven to 350ºF. Line the bottom of a microwave- and oven-safe pie plate with all of the tator tots and microwave on high for 2 to 3 minutes until they are soft. Spread the softened potatoes across the bottom of dish and up the sides. Sprinkle with salt, pepper, onion powder and garlic powder. Bake for about 20 minutes until potatoes are crispy.

Meanwhile, whisk eggs and heavy cream in a large bowl. Whisk in salt, pepper and oregano. Next fold in spinach, grated onion and cheese. Once the crust has baked for 20 minutes, remove it from the oven and pour the egg mixture into the pie dish on top of the potato crust. Bake for another 20 minutes or until center is no longer jiggly and a knife inserted into the middle comes out clean. Serve warm or at room temperature.