Sweet Potato Crust is a Must
This delicious quiche would make a yummy addition to your Easter menu.
2 medium sweet potatoes
1 teaspoon canola oil
1 5 oz bag baby spinach
1 (5-ounce) bag baby spinach
1/2 cup 1% low-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
1. Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°.
2. For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool.
3. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in the crust. Pour egg mixture over spinach and sprinkle with feta.
Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4-6 wedges.