This recipe intrigued me with the “sweet potato crust” in the title. I was looking through some suggested holiday favorites and this one jumped out. So, it made the list of “I am going to try this”. It would either be one of those “wanna be” quiches or would be a keeper. So, here we go:
Ingredients:
Cooking Spray
2 medium sweet potatoes, peeled and cut into 1/8 inch thick slides
1 teaspoon canola oil
1/2 sliced onion
1 (5 oz) bag fresh baby spinach
1/2 cup 1% low fat milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper (optional)
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled (about 1/3 cup)
Preheat oven to 350 degrees Farenheit
Coat a 9 inch pie plate with cooking spray (choose a deep dish one)
Layer sweet potatoes in slight overlapping concentric circles on bottom of plate, cutting slices in half to fit around the side, rounded sides up.
Coat potatoes with cooking spray.
Bake in preheated oven for 20 minutes or until potatoes are slightly tender.
6. Heat a large nonstick skillet over medium heat. Add oil and onion; sauce 3 minutes
7. Add spinach; sauce 3 minutes remove from heat; cool
8. Combine milk and next 5 ingredients (salt, pepper, eggs, including the egg whites) in a medium bowl; stir with whisk.
9. Arrange spinach mix in crust; pour egg mixture over spinach. Sprinkle with feta.
10. Bake at 375 degrees F for 35 minutes or until egg mixture is set. Let stand for 5 minutes.
Serves 6-8 people. It was very good and worth repeating. Good for those guests who may be vegetarian.