Spinach, Kale & Sundried Tomato Quiche with Sweet Potato Crust

Happy Meatless Monday everyone! I’ve been pretty crazy about making a potato crust quiche ever since a friend of mine told me about the recipe a few weeks ago. Since then I’ve had a chance to try one and I have to say it is a pretty awesome substitute for a traditional flour crust. 

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Thinly slice sweet potato and line the bottom of a lightly greased pan. Slice larger rounds in half and prop them around the edges. Bake at 350 degrees for 7-10 minutes. In a bowl whisk together four eggs, three egg whites and half a cup of milk.  In a skillet on medium heat, lightly sauté 1 chopped garlic clove until fragrant. Add in thinly sliced red onion, olives, chopped kale and spinach. Cook until spinach and kale have wilted. Add cooked ingredients to pan and top with sun-dried tomatoes. Evenly pour the egg mixture into the pan and sprinkle with feta cheese. Place in the oven and bake for 20 minutes.

 

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