French Quarter Quiche

Ingredients

• Nonstick cooking spray
• 1 large DOLE® Sweet Potato, peeled and grated (about 1¼ pounds)
• 2 tablespoons natural buttery spread with olive oil, melted
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ medium red bell pepper, chopped
• ¼ cup chopped DOLE® Red Onion
• 1 cup loosely packed chopped DOLE® Baby Spinach
• 10 large egg whites
• 1/3 cup oat milk
• 1 small DOLE® Avocado, peeled, pitted and chopped

Directions

1. Preheat oven to 400°F; liberally spray a 12-cup standard muffin pan with nonstick cooking spray. 
2. Toss potato, 1 tablespoon buttery spread, ¼ teaspoon salt and black pepper in a large bowl. Makes about 3 cups.  
3. Press about ¼ cup potato mixture onto bottom and up sides of each cup. Bake cups 20 minutes or until golden brown; reduce oven temperature to 375°F.
4. Heat remaining 1 tablespoon buttery spread in a large skillet over medium-high heat. Add bell pepper and onion; cook 4 minutes or until tender, stirring occasionally. Add spinach; cook 1 minute or until wilted, stirring occasionally. Transfer bell pepper mixture to a large bowl; cool slightly. 
5. Whisk egg whites, milk and remaining ¼ teaspoon salt into bell pepper mixture; divide into cups. Bake quiches 15 minutes or until internal temperature reaches 160°F; run knife around edges to loosen.
6. Serve quiches topped with avocado.