This heart healthy quiche blends vegetables, egg whites and bacon — yes, bacon — on top of a savory sweet potato crust.

Serves 5

Serving size: 2 slices

Ingredients.

• 1 sweet potato, washed
• 1 tsp canola oil
• 1 medium yellow onion, finely diced
• 6 slices uncured, nitrate-free turkey bacon, thinly sliced
• 1, 10- ounce packaged, frozen, chopped spinach, thawed
• 3/4 tsp dried dill
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 large eggs
• 4 large egg whites
• 1/4 cup skim milk
• 1 1/2 tbsp fat-free feta cheese

Get cooking.

1. Preheat your oven to 400°F.
2. Place a box grater into a medium-sized bowl. Grate 2 cups of shredded sweet potato.
3. Coat a 9-inch pie plate with cooking spray. Gently press the sweet potato into the bottom of the pie plate and up the sides; the sweet potatoes will be loose but will hold together once cooked. Place in the oven and bake until the sweet potato crust is cooked, or about 20 minutes. Remove from oven
4. Decrease the oven temperate to 350°F.
5. While the crust is baking, warm the oil in a medium pan over medium-high heat. Finely dice the onion and add to the pan. Cook until the onions are almost translucent, or about 6 to 8 minutes.
6. Add turkey bacon to the pan, continuing to stir and cook until onions and bacon begin to brown, or about 3 to 4 minutes. Stir in spinach, dill, salt and pepper. Cook until water from the spinach is released, about 1 to 2 minutes. Remove from heat. Use a spatula to transfer mixture from pan into the sweet potato pie shell.
7. In a bowl, add eggs, egg whites, and milk. Using a fork, whisk to combine. Pour eggs over vegetable mixture in the pie shell. Dot the feta cheese over the top of quiche.
8. Cook your quiche in the oven until the eggs in the center are set, about 35 to 40 minutes. Remove from oven and let cool just a few minutes before slicing. Serve.

Enjoy!

Recipe courtesy of the American Heart Association.