Sweet potatoes make the perfect gluten-free crust for this custardy quiche. Brown the mushrooms with garlic to deepen their meaty flavor. This can easily be turned dairy free using vegan milk and cheese.

Ingredients

• Canola oil cooking spray
• 1 10-oz sweet potato, preparation notes
• 1 tbsp olive oil
• 4 fresh wild mushrooms, sliced
• 2 tbsp garlic, thinly sliced
• 1/4 large onion, sliced, roughly chopped
• 5 large eggs
• 1/2 cup (whole / almond / coconut) milk
• 2 oz (part-skim / vegan) mozzarella cheese, shredded (about 1/2 cup)
• 1 cup Swiss chard or Spinach, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp basil pesto, (optional)

Direcctions

1. Preheat oven to 400°F.
2. Spray a 9-inch pie plate with cooking spray; line with sweet potato in overlapping circles. Bake at 400°F until tender, about 15 minutes.
3. Remove from oven; press sweet potato into dish.
4. Reduce oven temperature to 375°F.
5. Heat olive oil in a large skillet over medium-high; swirl to coat. Add mushrooms; cook, stirring occasionally, 5 minutes.
6. Add garlic, and cook until mushrooms are browned and tender, 2 to 3 minutes. Remove from heat; set aside.
7. Whisk together eggs, milk, cheese, Swiss chard, salt, and pepper in a medium bowl.
8. Place mushrooms in an even layer in sweet potato crust.
9. Pour egg mixture over mushrooms.
10. Dollop with pesto; swirl into egg mixture with a knife.
11. Bake at 375°F until set in center, about 20 minutes.
12. Let cool slightly. Cut into 8 slices.

Notes

• Prep Time: 25 min
• Cook Time: 35 min
• Serves 4 (serving size: 2 slices)

  Nutrition:

  • Calories: 305
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Sodium: 563 mg
  • Carbohydrates: 21 g
  • Fiber: 3 g
  • Sugar: 7 g
  • Protein: 16 g