Spinach & Goat Cheese Quiche with Sweet Potato Crust

Ingredients

• Pam cooking spray

  Oil, original

  100g

• Sweet potato

  Raw, unprepared

  100g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 small or 70g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Spinach

  Raw

  100g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Almond milk

  Plain

  ⅓ cup or 80g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Goat cheese

  Semisoft type

  ½ cup or 123g

Directions

1. Preheat oven to 375 degrees F. Grease a 9 inch 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 and diced tomato; saute for a few minutes. Then add spinach and saute for another minute, or until spinach wilts. Remove from heat and set aside to cool.
3. In a medium bowl, whisk together eggs, 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. Quiche should be stored covered in the fridge for 5-7 days.
6. Original recipe by: Monique Volz of AmbitiousKitchen.com (source: www.ambitiouskitchen.com/spinach-goat-cheese-quiche-sweet-potato-crust/)