Mellow Monday: Sweet Potato Crusted Quiche

Your average store-bought pie crust is full of additives, hydrogenated oils, and preservatives that you can hardly pronounce. This M.O.B. (Mind Over Booty, of course) original is easy and has a bonus of all the benefits of one of my fall favorites - sweet potatoes.

Ingredients:

Crust

1 large sweet potato

1 tsp. smart balance OR olive oil

1/2 tsp. sea salt

1 tsp. oregano

Filling

3 eggs

2 Tbs. milk

2 Tbs. cold water

1/4 c. low fat cottage cheese

pinch salt

pinch pepper

1 sm. onion chopped

1 c. spinach

1/2 c. low fat shredded cheese of your choice

Sweet potato pressed into pie dish

Directions:

1. Preheat oven to 375 degrees Fahrenheit

2. Wash and fork sweet potato, microwave in increments of 3 minutes until full cooked and fork pierces potato easily.

3. Remove skin from sweet potato and mash with the rest of the crust ingredients.

4. Coat pie dish in non-stick spray and press sweet potato mixture into the bottom and sides of the pan. Bake for 30 minutes, or until the crust is firm.

Veggies and cheese before the eggs

5. Whisk together the first 6 filling ingredients, and chop veggies.

6. Remove sweet potato crust from the oven, and place veggies and cheese in dish.

7. Pour egg mixture over filling and bake for 30 minutes. 

8. Remove from oven and allow to cool for 10 minutes.