Sweet Potato Quiche (GF)

Sweet Potato Quiche (GF)

(4-6 servings)

Ingredients:

1 medium Sweet Potato

nonstick Cooking Spray

to taste Salt and Pepper

2 tbsp. Olive Oil, divided

1 medium Shallot, finely diced

¼ cup Red Bell Pepper, chopped

8 oz. Fresh Spinach, stems removed and chopped

4 large Fresh Eggs, lightly beaten

1¼ cup Gruyere Cheese, shredded (4 oz.)

dash Fresh Ground Nutmeg

Directions:

Grease a 9-inch pie plate and set aside.  Clean and peel sweet potato and slice using a mandolin, 1/4 inch thick.  Arrange slices on bottom and up sides of pie plate.  Spray sweet potato slices with cooking spray.  Season with salt and pepper.  Place in a pre-heated 375-degree oven for 15 minutes.  Remove from oven and reduce heat to 350-degrees.  Meanwhile, in a large skillet over medium-high heat, warm 1 tbsp. of oil.  Add shallot and red pepper cooking about 5 minutes or until softened.  Remove from skillet and set aside.  Add remaining oil to skillet adding half the spinach, cook 2 minutes or until wilted.  Add remaining spinach to pan and wilt.  In a medium bowl, whisk together eggs, half and half, cheese and nutmeg.  Stir in spinach and shallot mixtures.  Pour egg mixture into prebaked sweet potato crust.  Place in the oven (350-degrees) and bake 40 minutes or until a knife inserted in center comes out clean.  Let stand 15 minutes before slicing and serving.

Notes:              If you need meat in your quiche, add ¼ cup of cooked and crumbled bacon or finely diced cooked ham.   

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