Sweet Potato Crusted Spinach Quiche

Happy Summer Saturday! So lately I have had sweet potato on the brain....I loooove sweet potatoes and so I'm looking for different ways to eat them. Well TA DA! I found one! Sweet potatoes backed up as a crust for this quiche filled with onions, garlic, spinach, cheese and I will add some thinly sliced ham or turkey to kick it up a notch...YUM! You could even leave the eggs out and it would be delicious. I will be making this this week!

Sweet Potato Crusted Spinach Quiche

Ingredients:

• 6 small sweet potatoes
• Olive oil spray
• 1 bunch organic spinach
• 1/2 small onion
• 1 clove garlic
• 4 eggs
• 1 cup grated fresh mozzarella
• Spring herbs (dill, parsley, chives) to taste
• 1 tablespoon organic white miso (optional)
• 1/4 cup goat cheese
• 1/4 cup asiago cheese (to sprinkle on top)
• Sea salt and pepper to taste

Instructions:

• Peel sweet potatoes and slice thinly with a food processor.
• Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
• Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
• Blend eggs and mozzarella in a medium bowl. Add herbs, goat cheese, and miso. (Miso makes everything taste better, but may be omitted.)
• Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.
• In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
• Tastes best a little warm.