Spinach Feta Quiche with Sweet Potato Crust

INGREDIENTS:

• 1 large sweet potato, cut into 1/8th inch slices
• 2 teaspoons olive oil
• 1 small white onion, diced
• 1 large roma tomato, diced (or sub 1 diced red bell pepper)
• 1 (5 oz) bag of spinach
• 1/4 teaspoon salt
• Freshly ground black pepper
• 6 large eggs
• 1/3 cup milk of choice
• 1/4 teaspoon salt
• 1/2 cup crumbled feta

DIRECTIONS:
CRUST --

1. Cut a large sweet potato into 1/8 inch slices.
2. Preheat oven to 375 degrees F. 
3. Grease a 9-inch pie pan and then lightly coat sweat potato slices with 1 tsp of the olive oil.
4. Add your sweet potato slices all around the base of the pan.
5. Lightly coat the sweet potatoes in olive oil. Bake for 20 minutes.
6. Remove from oven and allow to cool for 5 minutes. Keep oven heated. Then the sweet potato crust is ready for the filling!

FILLING --

1. While sweet potato crust is baking, cook the veggies.
2. Add 1 teaspoon of olive oil to a skillet and place over medium high heat. Add in onion and diced tomato; sauté for a few minutes. Then add spinach and sauté until spinach wilts. Remove from heat and set aside to cool.
3. Add eggs, milk, salt and pepper into a bowl and whisk.
4. Add veggies over the baked sweet potato crust, then pour egg mixture over the top. Sprinkle on the feta.
5. Bake for 40 minutes. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Quiche should be covered and stored fridge for 5-7 days.