Spinach Quiche with Sweet Potato Crust

The idea for this recipe came from the online version of Food and Wine magazine.  I used the “crust” and added my own quiche filling.  The result is surprising light, despite the richness of 2 different cheeses and 6 eggs.  Furthermore, it is quick and easy to make, refrigerates well.  Simply reheat in the microwave and it is as good as fresh without the tough crust some quiches have.

1 medium sized sweet potato, peeled

oil to coat a pie pan

1-2 Tblsp olive oil

1/2 cup chopped onions (my friend, Sharon, who is allergic to onions, can omit this)

6-8 oz fresh spinach

2 Tblsp fresh chopped basil (2 tsp, if you use dry)

6 eggs

1/2 cup milk

salt and pepper to taste

1 1/2-2 cups grated cheeses (I used both cheddar and mozarella)

Preheat oven to 350 degrees

Thinly slice sweet potato, using a mandolin, other slicer, or very sharp knife.  The slices need to be thin enough to bend. Oil pie pan.  Lay slices over entire pie pan and up the sides so that the slice go above the top of the pan about a half inch.  Use about 2 or 3 layers of slices to completely cover.  Put into preheated oven for 20 minutes.

Heat olive oil in saute pan.  Add onions and saute on medium heat until almost transluscent.  Add spinach and basil, stir, then cover for about 2-3 minutes until wilted.  Set aside.

Crack 6 eggs into a bowl.  Whisk until frothy.  Add milk, salt, and pepper.  Whisk again for a minute or two.

Preheat oven to 375 degrees after sweet potato crust is removed.

Spread spinach mixture on the bottom of the crust.  Then spread grated cheeses.  On top of that, pour the egg mixture.  Put in preheated oven. Bake for 30 minutes.  The edges of the sweet potato crust will turn brown.  Don’t fret.  It tastes good.