6 small sweet potatoes
Olive oil spray
1 bunch organic spinach
1/2 small onion
1 clove garlic
1 cup grated fresh mozzarella
Spring herbs (dill, parsley, chives) to taste
1 tablespoon organic white miso (optional)
1/4 cup goat cheese
1/4 cup asiago cheese (to sprinkle on top)
Sea salt and pepper to taste
Peel sweet potatoes and slice thinly with a food processor.
Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
Blend eggs and mozzarella in a medium bowl. Add herbs, goat cheese, and miso. (Miso makes everything taste better, but may be omitted.)
Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.
In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
Tastes best a little warm.
The quiche paired nicely with our other recipes prepared this afternoon: whole wheat pizza with olives, onions, bell peppers, and sun-dried tomatoes (now available in an oil-free bag at Trader Joe’s!); roasted fingerlings with chopped rosemary; grilled asparagus with dukkah; and mazto ball soup with carrot noodles.