sweet potatoes make the perfect base for this gluten-free quiche`
Preheat the oven to 350 degrees.
Wash and peel the sweet potato. Cut the sweet potato in half the long way, and then cut each half in half the long way.
Use a mandolin to thinly slice the sweet potato into strips.
Spray the dish with cooking spray
Arrange the sweet potatoes in a baking dish. I used a 9" oval ceramic baking dish. Arrange the sweet potatoes in any pattern you wish. I cut mine into strips to make a lattice.
Spray the top of the dish with cooking spray or olive oil cooking spray and sprinkle with salt and pepper.
Bake for 15 minutes.
While the crust is baking. Clean and chop the leeks and mushrooms.
Add 2 tsp of olive oil to a medium skillet and cook the vegetables for 8 minutes.
Whisk three eggs and 3 egg whites with 2 tbsp of milk.
When the crust has cooked for 15 minutes, add the cooked vegetables to the baking dish.
Pour the eggs over the vegetables and add the cheese on top.
Bake in the oven for 30 minutes or until the egg are set.