sweet potato encrusted spinach quiche

this is the best.
seriously.
i don't even miss the flaky crust of a quiche when i've got the toasty, roasty goodness of sweet potatoes.
think of it like sweet potato french fries on the edges and soft, mashed potatoes underneath.
so. good.
and definitely put the spinach in...you don't even taste it and you've got your greens intake for the day!

eat this with a nice green salad for dinner or with bacon for breakfast!

Sweet Potato Encrusted Spinach Quiche
Serves 4-8...serve in quarters for a meal, in eighths for a side dish.
Found from pinterest!
2-3 small sweet potatoes, scrubbed, peeled, and sliced thinly
Cooking spray
Salt and freshly ground black pepper
Olive oil
1 small onion, thinly sliced
1 garlic clove, minced (optional)
10-16 ounces of fresh spinach, washed and de-stemmed
4 eggs, beaten
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

Preheat your oven to 400*F.
Arrange the sweet potato slices in a 9" pie pan (use disposable, as seen below, for a great meal to take for friends!).  Spray with cooking spray to evenly coat and season liberally with salt and pepper.  Roast in preheated oven for 15 minutes, until getting browned.  Remove from oven, set aside, and lower oven temp to 375*F.
Meanwhile, heat a large saute skillet over medium-high heat and add a drizzle of olive oil.  Add onions and garlic and saute for a few minutes until soft.  Add fresh spinach and saute, tossing, until wilted.  Season to taste with salt and pepper.  Drain in a colander and press lightly to squeeze the excess liquid from the greens.  Set aside to cool slightly.
Add beaten eggs and cheese to a large bowl and carefully stir in warm spinach.
Pour mixture over roasted potato slices in pie dish.
Bake at 375*F for 30-40 minutes, until browned on top and set in middle.
Enjoy warm! 

*see those spaces between the roasted potatoes?  not a problem.*