Veggie Quiche with Sweet Potato Crust

This spin on the traditional quiche is delicious, nutritious and true comfort food! Using slices of sweet potato as the crust instead of a traditional pie crust, this version is gluten-free, high in vitamin A and contains more fiber. 

​Enjoy a hearty slice tonight!

 Ingredients:
1 large sweet potato, sliced lengthwise or into rounds
1 small onion, diced
1/2 large red pepper, diced
3/4 cup button mushrooms, diced
1/2 cup grape tomatoes, sliced
9 large pastured eggs
1/2 cup almond milk
Butter or olive oil, enough to grease pie plate and fry veggies

Directions:

1. Preheat oven to 425ºF (218ºC). Grease a glass pie plate with butter (or olive oil). Cover the base and sides of the plate with the sweet potato rounds or slices. Layer the rounds until no glass is showing. Bake in the oven for 15 minutes.
2. Meanwhile, crack eggs into a mixing bowl and whisk well. Set aside.
3. Heat butter in a skillet over medium heat. Add in onions. Saute for 2-3 minutes. Add in red pepper, mushrooms. Saute for another 2-3 minutes. Add in spinach and saute just until wilted. Remove from heat.
4. Add spinach mix and sliced tomatoes into the egg mix. Season with salt and pepper. Stir well.
5. Remove sweet potato crust from the oven. Pour egg mixture over top of the crust. Reduce the temperature of the oven to 375ºF (191ºC). Place quiche in the oven and bake for 40-50 minutes or until the top is golden brown.
6. Remove from oven and cut into slices. Enjoy!