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Turkey Bacon and Spinach Quiche with Sweet Potato Crust

Ingredients

 Servings 5 Serving Size  2 wedges 

• Cooking spray
• 1 medium sweet potato, peeled
• 1 teaspoon canola or corn oil
• 1 medium yellow onion, diced
• 6 slices uncured, nitrate-free turkey bacon, thinly sliced
• 10 ounces frozen chopped spinach, thawed
• 3/4 teaspoon dried dillweed, crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper (freshly ground preferred)
• 4 large egg whites
• 2 large eggs
• 1/4 cup fat-free milk
• 1 1/2 tablespoons fat-free feta cheese

Directions

Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray. In a medium bowl, using a box grater, grate the sweet potato. Measure out 2 cups. 

Gently press the sweet potato on the bottom and up the sides of the pan, forming a crust. (The sweet potato will be loose but will hold together once cooked.) Bake for 20 minutes, or until the crust is cooked. Remove from the oven. Let stand to cool. Reduce the oven temperature to 350°F. 

Meanwhile, in a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 6 minutes, or until almost translucent, stirring frequently. Add the turkey bacon. Cook for 3 to 4 minutes, or until the onion and bacon begin to brown, stirring frequently. Add the spinach, dillweed, salt, and pepper. Cook for 1 to 2 minutes, or until the water from the spinach is released. Remove from the heat. 

Transfer the mixture into the sweet potato crust. In a medium bowl, whisk together the egg whites, eggs, and milk until combined. Pour over the mixture in the crust. Sprinkle the feta over the top. Bake for 35 to 40 minutes, or until a knife inserted into the center comes out clean. Transfer to a cooling rack. Let cool for 10 minutes before cutting into wedges.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

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