Recipe: sweet potato crust quiche

Sweet potatoes are naturally sweet, full of nutrients and fiber, and low in calories. What's not to like? Whether perfectly roasted, used to make gnocchi, incorporated into a pancake mix or sliced into chips, this vegetable never ceases to surprise!

In this sweet potato-crusted quiche recipe, the combination of eggs and whipped milk weaves in and out of the potato slices to help hold everything together. The base is tender, yet the crust is crisp.

Ingredients

• 2 medium sweet potatoes
• 1 teaspoon canola oil
• 1 (5 oz.) bag baby spinach
• 1/2 cup 1% milk
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. crushed red pepper
• 4 large eggs
• 2 large egg whites
• 1.5 oz crumbled feta cheese

Preparation:

1. Preheat oven to 350°F.
2. Peel and thinly slice sweet potatoes (with mandolin or knife).
3. Spray quiche dish with oil and spread sweet potatoes on bottom.
4. Cut slices into half-moons and use them to outline the dish (round sides up).
   
5. Once the dish is completely covered, spray with oil and bake for 20 minutes.
6. Increase oven heat to 375°F.
7. For the garnish, heat a skillet over medium heat and sauté the spinach for about 3 minutes. Allow to cool.
8. Combine milk and next 5 ingredients in a bowl; whisk with a whisk attachment.
9. Place spinach in sweet potato crust, and pour egg mixture over top.
   
10. Spread crumbled feta cheese on top.
11. Bake at 375°F for 35 minutes. Cool 5 minutes; cut and serve.

CALORIES 196 
LIPIDS 8.5g (sat 3.5g, mono 3.2g, poly 1.2g) 
PROTEINS: 12g 
CARBOHYDRATES 18g 
FIBERS 4g 
CHOLESTEROL 197mg 
IRON 2mg 
SODIUM 562mg 
CALCIUM 155mg

Source:
By Rebecca Longshore
www.simmerandboil.cookinglight.com