Chard and Bacon Quiche with Sweet Potato Crust Recipe
Olive oil cooking spray
6 slices all-natural Canadian bacon
4 sweet potatoes, peeled and grated
1 tablespoon whole-wheat flour
1 teaspoon sea salt, divided
1/2 teaspoon black pepper
4 whole eggs and 4 egg whites
1/2 cup nonfat Greek yogurt
2 tablespoons water
1 teaspoon olive oil
3 cups rainbow chard, stems removed and chopped
2 cloves garlic, minced
4 scallions, chopped
2 medium roasted red peppers, chopped
1 tablespoon chopped chives
1/2 teaspoon chopped thyme
4 ounces Feta cheese, crumbled
Preheat oven to 425 degrees F. Spray a baking sheet with olive oil spray, and place Canadian bacon slices on tray. Heat in oven for 6 to 8 minutes, or until crispy. Remove from oven, allow to cool, then break up slices into bite-sized pieces.
In a large bowl, combine potatoes, 1 whole egg, flour, 1/2 teaspoon salt and pepper. Press mixture into a 9-inch pie plate, taking care to spread potato mixture evenly on the bottom and sides of the plate. Bake for 30 to 35 minutes, until edges start to brown. Remove from oven and set aside to cool.
In a large skillet, heat olive oil. Add chard and cook, stirring frequently, until wilted. Add garlic, scallions and red peppers, and cook for about 5 minutes more. Remove from heat and set aside.
Lower oven temperature to 350 degrees F. In a medium bowl, whish together remaining eggs and egg whites, yogurt and 1/2 teaspoon salt with 2 tablespoons of water. Stir in chives, thyme, Canadian bacon, Feta cheese and the cooked chard and pepper mixture. Pour on top of sweet potato crust, and bake for 45 minutes to 1 hour, or until the top is golden brown. Serves 6.