1 yam shell
1 Tbsp. Dijon-style mustard
½ tsp. salt
2 Tbsp. minced green onion
2 Tbsp. butter
1 cup ricotta or cottage cheese
¼ cup shredded Swiss cheese
1 Tbsp. soft butter
½ cup whipped cream
1 pkg. (10 oz.) frozen chopped spinach thawed and water pressed out. Or replace spinach with pre-cooked broccoli.
Shred raw yam, then press into quiche dish to create the yam shell. Brush yam shell with mustard. Set shell aside.
Sauté green onions in butter. Add spinach and stir over moderate heat to evaporate moisture. Stir in salt, pepper, nutmeg and ricotta. Taste for seasoning. Blend in eggs and cream. Pour into yam pie shell and sprinkle with cheese, dot with butter. Bake at 375º for 25-30 minutes or until set.
This recipe was created by Patrice and Becky for a Dixie College nutrition class, which they took together. They modified a traditional quiche recipe to come up with this healthy alternative.
1 ½ cup cooked brown rice
1/4 cup shredded cheese
Mix together and press into pie plate.