Sun-Dried Tomato & Olive Quiche with Sweet Potato Crust

Preheat oven to 375°F. Coat a glass pie pan with cooking spray.

Place sweet potato slices in a microwave-safe baking dish. Add 2 tablespoons water. Cover with plastic wrap. Make 2 or 3 slits in the plastic to vent steam. Microwave on High until tender, 3 to 4 minutes. Drain. When cool enough to handle, arrange the slices across the bottom and up the sides of the prepared pie pan, overlapping as necessary to cover. Sprinkle the sweet potatoes with 1/4 teaspoon salt.

Heat oil in a medium skillet over medium heat. Add onion and oregano; cook, stirring, until starting to brown, 3 to 4 minutes. Remove from heat and stir in sun-dried tomatoes and olives. Spread evenly over the sweet potato crust.

Whisk eggs and egg whites together in a medium bowl. Add cheese, milk, pepper and the remaining 1/4 teaspoon salt; whisk until well combined. Pour the egg mixture over the vegetables in the pie pan. Bake until set, about 35 minutes. Let stand for 5 minutes before cutting into wedges.