After a long weekend and no recent trip to the super market, I was left to try to figure out dinner while stuck at home with 1 kid napping.
So, Sweet Potato Crust Quiche it was!
Ingredients:
1 medium sweet potatoes
1 Small Onion (chopped)
1 Bell Pepper (chopped)
2-3 cloves of Garlic (minced)
Frozen or Fresh Spinach (or any leafy green)--Frozen spinach should be thawed and drained
Handful of cherry tomatoes
4 slices of Turkey bacon (cooked) or about 1 cup Cubed Ham
Olive oil
Cooking Spray (I used coconut oil spray)
8 Eggs
1/2 Cup of Shredded Cheddar Cheese
Salt and Pepper to taste
Directions:
Preheat oven to 400°
Spray Pie plate with cooking spray
Slice Sweet potato to 1/8" and layer on bottom and sides of pie plate
Spray with cooking spray and bake for 15 minutes
Remove from oven and set aside. Reduce oven to 350°
While the sweet potato is baking, heat olive oil (enough to coat the pan) in a skillet and cook onions and peppers until soft. Add garlic and continue cooking. Add spinach (if fresh allow to wilt. If frozen--ensure you have thawed and drained the spinach before)
Add bacon or ham to warm and remove from heat.
Beat 8 eggs in a bowl and add 1/2 cup of cheddar cheese
Add Veggie mixture to egg mixture to combine add cherry tomatoes
Pour over sweet potato in pie plate and bake for 30-35 minutes until it is firm and slightly browning on top
I made two 1 with turkey bacon and 1 with cubed ham. I would saw you can use any veggies you have in the fridge. We happen to have an abundance of cherry tomatoes from our garden and I threw some in last minute, they added a nice flavor to it.
I counted this as 1 Yellow, 1 Green, 1 Blue, 1 ½ Red, and 1 tsp
Serves 4
Start by placing Arugula in a large salad bowl
