Spinach Feta Quiche with Sweet Potato Crust

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Canola oil

  1 tsp or 5g

• Onions

  Raw

  ½ cup, sliced or 58g

• Spinach

  Raw

  3 ⅓ cup or 100g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  1 tbsp or 1g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Egg white

  Raw, fresh eggs

  2 large or 66g

• Feta cheese

  1 ½ oz or 43g

Directions

1. Preheat oven to 350.
2. Spray a 9-inch pie plate with cooking spray. Layer sweet potatoes so they are arranged in overlapping concentric circles on the bottom and up the sides of the pie plate. Cut the slices in half to fit around the sides making sure the round side of the slice points up.
3. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack. Increase oven temperature to 375F.
4. Heat a large nonstick skillet over medium. Add oil and onion; sauté 3 minutes. Add spinach; sauté 3 minutes. remove from heat; cool.
5. Combine milk, salt, pepper, crushed red pepper flakes, eggs and egg whites in a medium bowl and whisk together.
6. Spread the spinach mixture on top of the crust; pour egg mixture over spinach. Sprinkle with feta.
7. Bake at 375F for 35 minutes or until egg mixture is set. Let stand 5 minutes; cut into 8 wedges.

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