Sweet Potato and Swiss Chard crust-less Quiche

Ingredients:

• 1 small-medium sweet potato, diced into small ½ inch cubes (about two cups)
• 1½ tablespoons olive oil
• 1 medium yellow onion
• 2 large swiss chard leaves, about 3 cups chopped
• 2 roasted red peppers, diced (jarred, but can sub 1 fresh red pepper, diced and sautéed with the onion)
• 7 eggs
• ¼ cup almond milk, or milk of choice
• 1 clove garlic, minced
• ½ tsp. red chilli flakes
• ½ tsp. salt
• ½ tsp. black pepper

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and grease a deep 9 inch pie dish. Set aside.
2. Heat olive oil in a large skillet over medium heat. Then add the diced sweet potatoes.
3. Slice the onion into thin strips and add to the frying pan with a generous pinch of salt and pepper. Let cook, stirring occasionally for 30 minutes, until the sweet potatoes have softened and onions have turned a light caramel colour.
4. While the onions and potatoes are cooking, wash and dry the swiss chard. Remove the rib from the leaves and discard. Chop the chard into small 1 inch pieces.
5. When the onions and potatoes are almost ready, add the swiss chard to the pan with an additional pinch of salt and cook together for another five minutes. The swiss chard will wilt and reduce in size considerably.
6. In a large mixing bowl, whisk the eggs with almond milk, minced garlic, chili flakes, salt, and pepper.
7. Dice the roasted red peppers into small ¼ inch pieces and add them to the egg mix.
8. Add the onions, swiss chard, and potatoes to the egg mixture and give it a light mix.
9. Poor the egg mixture into your prepared pie dish and bake at 350 degrees Fahrenheit for 40-45 minutes or until it is set.
10. Remove from oven and let stand 5 minutes before serving.

Serves: 6-8

Optional:

This recipe can really be simplified by using either leftover roasted potatoes and sautéed veggies, or by buying frozen diced sweet potatoes and pre-chopped swiss chard. Any hearty green will do, like spinach, kale, or collard greens, making it a very versatile recipe using whatever you have on hand.