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Sweet Potato Crust Quiche

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Ingredients
  

  • 2 small sweet potatoes
  • 3 tbls olive oil divided
  • 6 eggs
  • 2 cloves garlic minced
  • 1/2 cup onion diced
  • 1 cup bell pepper diced
  • 1 cup zucchini diced
  • 2 cups spinach
  • 4 strips thick cut bacon cut into 1 inch pieces
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup sharp cheddar shredded (optional)

Instructions
 

  • Preheat oven to 400F
  • Coat bottom of 9" deep dish pie pan with one tablespoon olive oil.
  • Slice sweet potatoes into very thin, pliable rounds using a mandoline. (I recommend this mandoline slicer or if you want to get REAL fancy, check out this food processor with a mandolin blade attachment)
  • Arrange sweet potato rounds in pie pan, covering the bottom and sides. Be sure to overlap the edges of the potatoes as they will shrink when baked.
  • Drizzle remaining 2 tbls olive oil on sweet potatoes and sprinkle generously with salt.
  • Bake in oven for 15 minutes.
  • Meanwhile, heat a large skillet over medium heat. Add bacon to pan and cook until just starting to crisp.
  • Remove bacon from pan, and set aside, leave grease in pan.
  • Add garlic, onion, pepper, and zucchini to hot skillet and saute until just tender. Add spinach and saute an additional 2 minutes, or until spinach wilts.
  • In a large bowl beat eggs, salt, pepper and spices until fluffy.
  • Remove sweet potato crust from oven. Reduce heat to 375F.
  • Spread veggie mixture evenly over sweet potato crust. Pour egg mixture over the veggies and top with shredded cheese.
  • Bake for 30 minutes or until eggs are firm. Let cool ten minutes before serving.
  • Enjoy!