Sweet Potato Quiche with a Cashew Crust CRUST Ingredients: 3/4 cup cooked brown rice 1 egg 1 tablespoon flax meal 1/4 cup finely chopped cashews 1 tablespoon oil Instructions: Cook the rice until its on the softer side. Mix in the rice with the egg, flax meal, cashews and oil. In a small to medium pie dish, press the dough so that it is distributed evenly and with even thickness. Bake at 350 for 15 minutes. Remove from oven and follow filling instructions. FILLING Ingredients: 1 medium sweet potato 1/2 white onion 2 tablespoons canola oil 4 eggs 1 cup fresh spinach 1 tsp dried sweet basil leaves 1/4 tsp salt 1/4 tsp cinnamon pinch of ground clover pinch of ground sage pinch of nutmeg Instructions: Peel the sweet potato and then boil in water until fully cooked. Chop the onion and saute the pieces on medium in the canola oil. Mash the sweet potato in a medium mixing bowl. Add the onions and eggs. Then whip. Make sure the eggs are really well beat, even though they’re with the potatoes. Add the spices and mix some more. Wash the fresh spinach really well, and shake off any extra water. Rip the spinach into smaller pieces and mix into the batter. Pour the batter into the pre-made pie crust and bake at 350 for 40 minutes. (if you choose to make mini crustless quiche – you only need to bake those for 20 minutes.)