Sweet, Sweet, Sweet Potato Quiche With Bacon and Mushrooms

Photo: Kristi Rimkus

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

Preheat oven to 450.

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.

In a large non-stick skillet cook bacon over medium heat until crisp. Approximately 5 minutes.

Drain on bacon on paper towel.

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.

Whip eggs, milk, salt, pepper and nutmeg until frothy.

Top sweet potato crust with onion mixture. Pour egg over the top and spread cheese on top of the egg.

Reduce oven heat to 400 and bake 20 minutes until egg is set.