Spinach, mushroom, and bell pepper with sweet potato crust quiche

Happy New Year 2015 everyone!

First of all I have to apologize for my absent for the past whole year in 2014.  Many things in my personal life had happened and needed to be taken care of.  But I will not go into any details about what was going on with my life (sorry for not sharing!). There were some good news (nooo! I did not win a lotto!) and bad news that keep my life interesting and wonderful! (at least that what I thought!)

 As the 1^st day of the New Year started off bright and shine with the gorgeous clear skies along with cool crisp air of the winter in Southern California, it inspired me to get off my year with the right start.  Making heart healthy quiche for breakfast would be a great idea to start the day and year right. Right?  Right!

Let’s move on to my first post of the year “Spinach, mushroom, and sweet potato quiche.”  I love sweet potato! Do you?    Cooking in the microwave for a few minutes (depends on the size) and eating plain without anything on it is my instant joy.  But adding it into the egg dish for breakfast is such amazingly amazing!  

What you need:  can be served 4-6 people

1 large sweet potato (yam) shredded into 3 cups

5-6 large eggs

1/4 cup onion, chopped

3 cups fresh spinach (or frozen)

2 cups mushroom, chopped

1 1/2 cups shredded mozzarella cheese

1/4 cup milk

2 small yellow bell peppers (one chopped, another cut across)

1 tbsp. olive oil

Salt and pepper to taste

Preheat the oven to 400`F

1. add a pinch of salt and pepper into shredded sweet potato and gently toss together with your hands. Then spread them over the pie pan (spray your pan slightly with cooking spray first to prevent the sweet potato stick to the pan.  I didn’t!  L ) and onto the rim evenly. Place in the oven and bake for 15-18 minutes. Take it out if the edges start to burn and cover with foil.  When the time is up, take it out and turn the oven down to 350`F.

2. add olive oil in the sauté pan over medium high heat, add onion and cook for a few minutes, then add mushroom, bell pepper, and spinach and cook until all the vegetables are wilted and let it cool down a bit. 

3. beaten the eggs in the large bowl with a pinch of salt and pepper, then add milk and 1 cup of cheese, stir to combine. Add the cooked vegetables (it may still warm, but ok!) into the eggs and gently stir to combine. Pour over the egg filling into the sweet potato crust, and arrange cut yellow bell pepper on top as well as another 1/2 cup of mozzarella cheese, and bake for 20-25 minutes.

4. serve immediately with any of your favorite hot sauce or salsa!  Enjoy!