Sweet Potato Crust Quiche

Preparation time: 20 minutes
Bake Time: 1 hour
Total time: 1 hour 20 minutes
Yield: 1 9-inch circular Quiche

Ingredients:

• Cooking spray
• 1 large sweet potato, cut into 1/8-inch slices
• 1 tsp. olive oil
• 1 small white onion, diced
• 1 large Roma tomato, chopped (or sub 1 diced red bell pepper)
• 1 5-oz. bag of spinach
• 1/4 tsp. salt
• Freshly ground black pepper
• 6 large eggs
• 1/3 cup unsweetened almond milk
• 1/2 cup goat cheese crumbles (or sub feta)

Directions:

1. Preheat the oven to 375 degrees F. Grease a 9-inch pie pan with nonstick cooking spray.  Add sweet potato slices all around the base.  Cut some in half if you need them to fit on the sides.  Spray the sweet potatoes with additional nonstick cooking spray.  Bake for 20 minutes.  Once done, remove from oven and allow to cool for 5 minutes.  Keep heat in the oven.  
2. While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium-high heat.  Add in onion and diced tomato; saute for a few minutes.  Then add spinach and saute for another minute, or until spinach wilts.  Remove from heat and set aside to cool.
3. In a medium bowl, whisk together eggs, almond milk, salt, and pepper.
4. Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top.  Sprinkle goat cheese crumble on top along with an additional sprinkle of salt and pepper.
5. Bake for 30-45 minutes or until the egg sets and puffs up.  Remove from heat and allow to cool for a few minutes before cutting into 6 slices.  Quiche should be stored covered in the fridge and will keep for 5-7 days.

Notes:

• This recipe is freezer-friendly.  

Here are some variations you can try:

• Mushroom: saute 8 oz. baby bella mushrooms along with onion, spinach, and your favorite cheese
• Meat lovers: add cooked bacon, turkey bacon, ham, or even some cooked sausage
• Broccoli cheddar: add finely chopped broccoli and 1/2 cup of cheddar cheese
• The "Denver": add chopped ham, diced green bell pepper, and diced chopped onion.

Recipe and picture provided by Eliza Christensen.