Potato-Crusted Spinach Quiche

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1 tablespoon olive oil, divided

1 (20-ounce) package shredded potatoes (about 3 1/2 cups)

1 large egg white, whisked

1 tablespoon all-purpose flour

1 teaspoon salt

6 ounces fresh spinach

1/4 cup chopped onion

2 tablespoons water

6 large eggs

1/4 cup part-skim ricotta cheese

Freshly ground black pepper

2 ounces Swiss cheese, shredded (about 1/2 cup)

1 ounce Canadian bacon, finely chopped

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