A delightful twist on the classic quiche, featuring a sweet potato crust and a rich spinach and mushroom filling.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Lightly grease a 9-inch pie dish with a bit of olive oil.
Use a paper towel to spread the oil evenly.
Thinly slice the sweet potatoes and arrange them in the pie dish to form a crust, overlapping slightly.
Ensure the slices are uniform for even cooking.
Brush the sweet potato slices with olive oil and sprinkle with salt and pepper.
This step adds flavor and helps the crust crisp up.
Bake the crust in the oven for 15 minutes until slightly golden.
Keep an eye on the edges to prevent burning.
In a skillet, heat olive oil over medium heat and sauté the onions until translucent.
Stir frequently to avoid browning.
Add the mushrooms to the skillet and cook until they release their moisture and it evaporates.
Cooking off the moisture prevents a soggy filling.
Stir in the spinach and cook until just wilted.
Spinach wilts quickly, so keep an eye on it.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
Whisking incorporates air for a fluffier texture.
Spread the cooked vegetables evenly over the sweet potato crust.
Distribute the vegetables evenly for consistent flavor.
Sprinkle the grated cheese over the vegetables.
Ensure the cheese is evenly spread for a uniform topping.
Pour the egg mixture over the filling, ensuring it covers evenly.
Pour slowly to avoid spilling over the edges.
Bake the tart in the oven for 25 minutes or until the center is set.
Check doneness by gently shaking the dish; the center should not jiggle.
Let the tart cool for 10 minutes before slicing and serving.
Cooling helps the tart set, making it easier to slice.
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