Spinach Feta Quiche with Sweet Potato Crust

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Canola oil

  1 tsp or 5g

• Onions

  Raw

  ½ cup, sliced or 58g

• Spinach

  Raw

  3 ⅓ cup or 100g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  1 tbsp or 1g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Egg white

  Raw, fresh eggs

  2 large or 66g

• Feta cheese

  1 ½ oz or 43g

Directions

1. Preheat the oven to 350°F.
2. Spray a 9-inch pie plate with cooking spray. Arrange sweet potato slices in overlapping concentric circles on the bottom and up the sides of the pie plate. Cut slices in half to fit around the sides, ensuring the round side faces up.
3. Coat the sweet potatoes with cooking spray and bake in the preheated oven for 20 minutes, or until slightly tender. Place the pan on a wire rack and increase the oven temperature to 375°F.
4. Heat a large nonstick skillet over medium heat. Add the oil and onion; sauté for 3 minutes. Add the spinach and sauté for another 3 minutes. Remove from heat and let cool.
5. In a medium bowl, combine the milk, salt, pepper, crushed red pepper flakes, eggs, and egg whites. Whisk together until well mixed.
6. Spread the spinach mixture over the sweet potato crust. Pour the egg mixture over the spinach and sprinkle with feta cheese.
7. Bake at 375°F for 35 minutes, or until the egg mixture is set. Let stand for 5 minutes before cutting into 8 wedges.