Cast Iron Ham and Cheese Quiche with Yam Crust

CAST-IRON HAM AND CHEESE QUICHE WITH YAM CRUST
1 ½-2 lbs. yams, peeled and thinly sliced
½ c. diced red onion
1 T. minced garlic
Olive oil
6 eggs
1 c. shredded sharp Cheddar cheese
¾ c. half and half
1 T. coarse-ground mustard
1 T. minced fresh thyme
Kosher salt/black pepper
1 c. diced good quality ham
2 c. rough chopped arugula, kale or spinach (or combination)
1. Preheat oven 350.
2. Coat 19” cast-iron skillet with PAM.
3. CRUST: Layer yam slices in skillet (2-3 layers, thick), overlapping to completely cover bottom and sides, trimming slices so they lay flat.
4. Spray potatoes with PAM or brush with olive oil and season with salt and pepper.
5. Transfer to oven and bake 20 minutes, remove from oven.
6. FILLING: Saute onion and garlic in cast iron skillet that you drizzle with olive oil over medium heat until soft.
7. Whisk together eggs, cheddar, half and half, mustard, thyme, salt and pepper.
8. Top crust with ham, onion mixture, arugula (or your selection of greens), pour in egg mixture.
9. Bake until center is set, about 35-40 minutes.
10. Let cool 10 minutes before slicing.