Description
Spinach & Feta Quiche with Sweet Potato Crust is a healthy, gluten-free twist on a classic dish. Naturally sweet potato slices form the crust, holding a creamy filling of eggs, sautéed spinach, and tangy feta cheese. It’s nourishing, satisfying, and perfect for brunch or a light dinner.
Ingredients
• Cooking spray
• 2 medium sweet potatoes, peeled and cut into 1/8-inch slices
• 1 teaspoon neutral oil (such as canola or avocado)
• 1/2 cup sliced onion
• 1 (5 oz) bag fresh baby spinach
• 1/2 cup 1% low-fat milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 4 large eggs
• 2 large egg whites
• 1 1/2 oz feta cheese, crumbled (about 1/3 cup)
Instructions
1. Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray.
2. Layer sweet potatoes in concentric circles to form the crust, covering the bottom and sides. Spray again. Bake for 20 minutes, then remove from oven and increase temperature to 375°F.
3. Heat oil in a skillet over medium heat. Add onion and sauté for 3 minutes. Add spinach and cook another 3 minutes until wilted. Let cool slightly.
4. In a medium bowl, whisk together milk, salt, black pepper, crushed red pepper, eggs, and egg whites.
5. Spread the spinach mixture evenly in the baked sweet potato crust. Pour egg mixture on top. Sprinkle with feta.
6. Bake at 375°F for 35 minutes, until the egg mixture is set. Let stand for 5 minutes before slicing into 8 wedges.
Notes
– Use a mandolin slicer for evenly thin sweet potato slices.
– Swap feta with goat cheese or omit for dairy-free version.
– Store leftovers in the fridge for up to 4 days.
– Can be frozen in individual portions for meal prep.
– Great served warm or at room temperature with a fresh salad.
- Prep Time: 15
- Cook Time: 55
- Method: Baked
- Cuisine: American