Veggie mozzarella quiche with sweet potato crust

Intro:
Quiche is a traditional French tart made of a pastry crust filled with a savoury egg custard and various add-ins. This is a healthier version of quiche that does not use flour nor cream. It is packed with antioxidants, vitamins and minerals thanks to the variety of colourful vegetables we use. Feel free to swap some of the veggies with others you may have on hand. The more colourful the better! The eggs provide us with essential protein, and mozzarella add some fat, moisture and flavour. Mozzarella is one of the healthiest types of cheese since it is minimally processed. Make sure to use real Italian mozzarella!

Preparation time: 1 hour 15 minutes
Portions: 8

Ingredients:
2-3 sweet potatoes, depending on size, sliced in thin rounds
2 tablespoons of extra virgin olive oil
7 eggs
1 garlic clove, minced
1/2 onion, chopped
1 large red bell pepper
1 tomato, diced
1 small zucchini (or 1/2 big one), sliced in semicircles
2-3 cups of spinach, roughly chopped
200 gr fresh mozzarella, cut in cubes
Sea salt to taste
Black pepper to taste
Basil (fresh or dry)
Oregano to taste

Procedure:
1. Wash and peel the sweet potatoes. Slice them in thin rounds, brush them lightly with olive oil and sprinkle them with a little sea salt.
2. Pre-heat the oven to 220C (425C) and grease a pie pan with a little olive oil.
3. Cover the base and the sides of the pie pan with sweet potato slices. Layer them partially until the pan does not show any more. Brush them with some olive oil and sprinkle again with a little sea salt. Bake the crust in the oven for 15 minutes.
4. Meanwhile, crack the eggs in a mixing bowl and whisk well. Season them with salt, pepper, oregano and basil and set aside.
5. Warm up a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and chopped onion. After a few minutes, when soft and slightly golden, add tomato, bell pepper and zucchini. After 5 minutes add spinach and sauté until wilted. Remove from heat.
6. Remove the sweet potato crust from the oven. Cover with the vegetables mixture and pour the whisked eggs over it. Add the mozzarella pieces evenly throughout the filling.
7. Reduce the oven temperature to 190C (375F), cover the quiche with foil and bake it for 25 minutes. After that remove the aluminium foil, increase the temperature to 210C (410F) and bake it for another 20 minutes.
8. When the filling is set and the top of the quiche is slightly golden, remove it from the oven and let it cool for some time. Slice it and serve it warm or cold.
Bon appetit!

Notes:
Leftovers can be safely stored in the fridge in an air-tight container for 3 days so you have your healthy lunch ready for half of the week! Serve it with a green salad for extra vegetables!