Sweet Potato Crust is a Must

The whipped egg and milk combination sunk down perfectly in between the slices of sweet potatoes to create a perfectly tender crust (that holds together) on the bottom with a chip-like consistency around the edges. The filling is from our Spinach and Feta Quiche

Ingredients

2 medium sweet potatoes

1 teaspoon canola oil

1 (5-ounce) bag baby spinach

1/2 cup 1% low-fat milk

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

4 large eggs

2 large egg whites

1.5 ounces feta cheese, crumbled.

Preparation:

1. Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°.

2. For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool.

3. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

Source by: http://www.cookinglight.com