Mushroom Quiche With Sweet Potato Crust

Active Time: 25 MinsTotal Time40 Mins
Yield: Serves 4 (serving size: 2 slices)

Sweet potatoes make the perfect gluten-free crust for this custardy quiche. Brown the mushrooms with garlic to deepen their meaty flavor.

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
  • 5large 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

Nutritional Information

  • Calories 305
  • Fat 18g
  • Satfat 5g
  • Unsatfat 10g
  • Protein 16g
  • Carbohydrate 21g
  • Fiber 3g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 563mg
  • Calcium 26% DV
  • Potassium 14% DV
  • Calories 305
  • Fat 18g
  • Satfat 5g
  • Unsatfat 10g
  • Protein 16g
  • Carbohydrate 21g
  • Fiber 3g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 563mg
  • Calcium 26% DV
  • Potassium 14% DV

How to Make It

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.

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