Sweet Potato Crust Spinach Quiche

A shell got this quiche is made from thinly sliced sweet potatoes, which makes this quiche gluten - free. This super delicious quiche will make a great addition to your brunch table.

Ingredients:

• 1 large or 2 medium sweet potatoes, peeled and cut into 1/8 inch thick slices

• 1 teaspoon olive oil

• 1 small onion, chopped

• 1/2 cup mushrooms, chopped

• 2 cups fresh baby spinach

• 1/2 cup milk

• 1/2 teaspoon crushed red pepper

• 6 large eggs

• 1/3 cup feta cheese, crumbled

• salt and pepper

Instructions:

1. Preheat oven to 350 F.

2. Cold and 9 inch pie plate with cooking spray. Layer sweet potatoes on bottom and upsides of plate( cut slices in half to fit and place them rounded side up)

3. Coat potatoes with cooking spray and season with salt and pepper. Bake in preheated oven for 20 minutes.

4. Place pan on a wire rack and increase oven temperature to 375F.

5. In a large skillet heat olive oil. Add onions and sauté for 3 minutes and add mushrooms. Cook for about 5 minutes more and add spinach. Stir the mixture together, season with salt and pepper and cook for additional 3 minutes.

6. In a small bowl combine milk, eggs and crushed red pepper. Stir with a whisk.

7. Arrange spinach mixture over the crust, and pour egg mixture over spinach. Sprinkle with feta cheese.

8. Bake at 375 F for 35 minutes or until egg mixture is set and edges are golden brown.

9. Let stand 5 minutes, cut into wedges and serve.