Mushroom Quiche With Sweet Potato Crust

By jeknudson

Ingredients

• Canola oil cooking spray
• 1 (10-oz.) sweet potato, peeled and cut into 1/8-inch-thick slices
• 1 tablespoon olive oil
• 4 cups sliced fresh wild mushrooms
• 2 tablespoons thinly sliced garlic
• 5 large eggs
• 1 /2 cup whole milk
• 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
• 1 cup thinly sliced Swiss chard
• 1 /2 teaspoon kosher salt
• 1 /4 teaspoon black pepper
• 3 tablespoons refrigerated basil pesto

Details

Adapted from cookinglight.com

Preparation

Step 1

Step 1
Preheat oven to 400°F. 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. Remove from oven; press sweet potato into dish. Reduce oven temperature to 375°F.

Step 2
Heat olive oil in a large skillet over medium-high; swirl to coat. Add mushrooms; cook, stirring occasionally, 5 minutes. Add garlic, and cook until mushrooms are browned and tender, 2 to 3 minutes. Remove from heat; set aside.

Step 3
Whisk together eggs, milk, cheese, Swiss chard, salt, and pepper in a medium bowl. Place mushrooms in an even layer in sweet potato crust. Pour egg mixture over mushrooms. Dollop with pesto; swirl into egg mixture with a knife. Bake at 375°F until set in center, about 20 minutes. Let cool slightly. Cut into 8 slices.