Quiche With Sweet Potato Crust

Here is my healthier take on quiche - sweet potato crust instead of a flour & butter crust.  Yum!!!  I love quiches because it's so versatile.  You can basically put whatever you want in it so this is what I decided to put into mine today.

Quiche with Sweet Potato Crust

3 sweet potatoes, sliced like potato chips

1 cup leeks, chopped

1 cup crimini mushrooms, diced

1 eggplant, diced

2 vegetarian Italian sausages, cut into 1/2" thick half circles (I recommend Field Roast) 

1 cup bell peppers, chopped

4 cups spinach

4 tb pesto (recipe below)

3 roma tomatoes, sliced

generous handful of haricot vert

10 eggs

2 & 1/2 cups milk

1/4 cup mozzarella, sliced

- Preheat oven to 375 degrees Fahrenheit.

- Lightly grease a 12" spring form pan.

- Saute pesto, sausage, mushroom, leek, eggplant, & bell pepper until eggplant is done.

- Add spinach & saute until the spinach is just wilted.

- Line the bottom & sides of the spring form pan with the sliced sweet potatoes.

- Place sauteed vegetables over the sweet potato crust.

- Top with haricot vert, tomatoes & mozzarella.

- Beat eggs & milk until thoroughly combined & pour over the quiche.

- Bake for 40 minutes or until set.

Pesto

3 tb pine nuts
2 cups fresh basil leaves
1 clove garlic, peeled

1/2 cup extra virgin olive oil
1/4 cup freshly grated parmigiano reggiano cheese
Salt to taste

Makes about 1 cup of pesto & can be refrigerated for 3 weeks or so.

- Blend the pine nuts, basil & garlic using a blender, processor, or mortar & pestle.

- Add olive oil & continue blending.

- Add cheese & continue blending until the mixture is paste-like.

- Add salt & blend to taste.