Crustless Bacon, Spinach, and Mushroom Quiche

This quiche got me through lunches for the week, booya! I love making one dish that I can pair with raw veggies and/or fruit that will take me through the week without having to worry about preparing lunch. The sweet potato "crust" was a great alternate for quiche crust and the bacon topping was YUM.

Crustless Bacon, Spinach, and Mushroom Quiche:

Ingredients:

• 1 small sweet potato
• 6 eggs
• 1 cup spinach
• 3/4 cup mushrooms
• 8 bacon strips
• Salt and pepper

Prepare a pie dish by greasing it with your fat or oil of choice. Cut sweet potatoes into thin slices then lay them in the bottom of the dish. Next layer chopped mushrooms. Cook spinach either in a skillet or boil for two or three minutes, then layer on top of mushrooms. Whisk eggs with salt and pepper (be liberal with salt and pepper to give the quiche taste), then pour eggs on top of spinach. Finally, crumble *cooked* bacon on top. Bake at 350 degrees for 20-25 minutes.