Chicken and Yam Quiche

Combine eggs, cottage cheese, flour, pepper, and stir well. If you don't have left over chicken breast, you can cut up raw chicken breast and saute in frying pan sprayed with a little Pam oil. Cook through and once cooled, I grated in a food processor, not too finely, just enough to become grated. Stir chicken in with cheese and chopped onion. Set aside. Coat a quiche pie plate (or larger 9 inch glass pie pan) with nonstick cooking spray (nonfat). Slice one of the peeled yams 1/4 inch thick, and place the slices in a single layer over the bottom and sides of the pan. Cut the other yam into small chunks and then grate in food processor -- do not make into mush, but into a grated form. Mix the grated yams into the egg mixture and pour onto the potatoes. Bake uncovered at 375 degrees F for approximately 45 minutes, ensuring the edges start to brown. Allow to cool at room temperature for 5-10 minutes. Cut into 6 slices. Can be served warm or refrigerated/frozen for use later.