Sweet Potato Crust Quiche

• 2 medium sweet potatoes
• 1 teaspoon olive oil
• 6 ounces mixed greens (or baby spinach or kale)
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 4 eggs
• 1 cup grated Gruyere cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon whole-grain mustard

1. Preheat the oven to 350u0b0F.
2. Peel the sweet potatoes and cut them very thinly (a mandolin is useful here). Lightly grease a 9" pie plate with olive oil and layer the slices over the base and up the sides of the plate (cutting some slices in half will help here). Try to make sure the slices overlap everywhere to avoid leakage.
3. Bake the "crust" for 20 minutes, then remove from the oven and turn the heat up to 375u0b0F.
4. Meanwhile make the filling: whisk together the eggs, milk, and cream. Whisk in the salt, pepper, and mustard and stir in the greens and 3/4 cup of the cheese, reserving 1/4 cup of cheese.
5. Sprinkle the reserved 1/4 cup of cheese over the sweet potato crust, then pour the filling on top.
6. Bake for 35 minutes, or until the top of the quiche is just set and starting to turn a light golden brown. Remove from the oven and let cool a bit before slicing.

sweet potatoes, olive oil, mixed greens, milk, heavy cream, eggs, gruyere cheese, salt, pepper, wholegrain mustard

Taken from food52.com/recipes/78533-sweet-potato-crust-quiche (may not work)