Sweet, Sweet, Sweet Potato Quiche With Bacon and Mushrooms
By: Kristi Rimkus
Published: Friday, October 1, 2010 - 6:46am

Ingredients




2 cups sweet potato, peeled and thinly sliced
2 tablespoons flour
2 pieces bacon
1 cup onion, chopped
1 cup mushroom, sliced
2 cups kale, chopped
4 large eggs
4 large egg white
1/2 cup low fat milk
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg, small pinch
1/2 cup low fat cheddar cheese, shredded

Preparation

1 Preheat oven to 450. 2 Toss sweet potato with flour. Spray a pie dish with cooking spray and layer sweet potatoes. Bake in the oven for 30 minutes until potato is just barely tender. 3 In a large non-stick skillet cook bacon over medium heat until crisp. Approximately 5 minutes. 4 Drain on bacon on paper towel. 5 Swipe pan with paper towel to remove most of the bacon drippings and then add onion. Cook onion 5 minutes until softened, then add mushrooms. Cook another 5 minutes until tender. Add kale, crumbled bacon and garlic and cook another minute or two to wilt kale. 6 Whip eggs, milk, salt, pepper and nutmeg until frothy. 7 Top sweet potato crust with onion mixture. Pour egg over the top and spread cheese on top of the egg. 8 Reduce oven heat to 400 and bake 20 minutes until egg is set.

About


This is a hearty quiche with half the fat and calories of a typical quiche.