Spinach & Goat Cheese Quiche with Sweet Potato Crust

Ingredients:

1 large sweet potato, cut into ½-inch slices
1 teaspoon olive oil
1 small onion, diced
1 red bell pepper (or tomato), diced
1 package (150 g) spinach
1/4 teaspoon salt
Freshly ground black pepper
6 large eggs
1/3 cup unsweetened almond milk
1/4 teaspoon salt
1/2 cup crumbled goat (or feta) cheese

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Grease a 9-inch (23 cm) springform pan. Arrange thin, round slices of sweet potato on the base. If necessary, you can cut some of the slices in half (to fit nicely on the sides). Grease the sweet potatoes with additional fat. Bake for 20 minutes. Then remove from oven and let cool for 5 minutes. Keep the oven preheated.

2. While the sweet potatoes are baking, prepare the vegetables: Add olive oil to a frying pan and heat over medium heat. Add the onion and diced tomato (or bell pepper). Sauté for a few minutes. Then add the spinach and sauté for another minute (or until the spinach is warm and wilted). Remove from heat and let cool.
3. Whisk together the eggs, almond milk, salt, and pepper in a bowl.
4. Pour the spinach mixture over the baked sweet potato crust, then top with the egg mixture. Then sprinkle with the crumbled goat cheese; season with additional salt and pepper.
5. Bake for 30-45 minutes. Let the cake cool for a few minutes before cutting it into 6 pieces. You can store it in the refrigerator for 5-7 days (covered).

Yield: 6 pieces
Recipe: ambitiouskitchen.com