Swiss Chard and Bacon Quiche

Instructions

For the crust

1. Preheat oven to 350F. Grate the sweet potato.
2. Layer the bottom and sides of a quiche pan or 8x8 inch baking dish with shredded potato.
3. Bake the potato-lined dish for 20 minutes while you prepare the other ingredients.

For the filling

1. Chop bacon into slivers and fry in a pan. Remove with a slotted spoon.
2. Pour off all but 2 tablespoons bacon fat, filter through a mesh strainer, and reserve for later use.
3. Cut tough fibrous stem from Swiss chard and discard. Mince white part of leek and chop chard finely. Sauté leek in bacon fat. When the leek is translucent, add the chopped chard and saute for a 1-2 minutes, until chard is just wilted and bright green.
4. When crust is done cooking, remove from oven. Using a spatula, press the crust back into the sides (the sides tend to sink a bit when baking).
5. Distribute bacon and the leek/chard mixture evenly on top of the crust.
6. In a large bowl, beat the eggs with the water, salt, pepper, and paprika.
7. Gently pour beaten eggs evenly over baking dish contents.
8. Bake quiche for 30 minutes or until set.
9. Serve immediately or warm later in the oven.