Spinach & Goat Cheese Quiche with Sweet Potato Crust

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Spinach

  Raw

  50g

• Salt

  Table

  1 dash or 0.4g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Almond milk

  Plain

  50g

• Goat cheese

  Semisoft type

  60g

Directions

1. Preheat oven to 375 degrees F. Grease a 20 cm pie pan with nonstick cooking spray. Add sweet potato slices all around the base (as the photo shows in the picture above). Cut some in half if you need them to fit on the sides. Spray the sweet potatoes with additional nonstick cooking spray. Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes. Keep heat in oven.
2. While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium high heat. Add in onion, jalapeno, diced tomato; saute for a few minutes. Then add spinach and saute for another few minutes, or until spinach wilts. Remove from heat and set aside to cool.
3. In a medium bowl, whisk together eggs, egg whites, almondmilk, salt and pepper.
4. Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top. Sprinkle goat cheese crumbles on top along with an additional sprinkle of salt and pepper.
5. Bake for 30-45 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Enjoy!