Quiche make life...better. No denying it. And this quiche is lovely and easy and offers a fun, health twist on the crust by using sweet potatoes--which are not only beautiful to look at, but offer a power antioxidant and Vitamin B6 punch.
The recipe below was inspired by a recipe I found in Cooking Light magazine, which I adapted to streamline ingredients and to maximize protein. I hope you enjoy!
- 2 medium sweet potatoes
- 1 tsp olive oil
- 1/2 cup sliced onion
- 1 bag of fresh organic spinach
- 1/2 cup of organic cream or milk
- 1/4 tsp of sea salt
- 1/4 tsp ground pepper
- 6 large eggs
- 1.5 ounces of crumbled goat feta cheese
- OPTIONAL 1/4 tsp crushed red pepper (this really adds spice if that's your fancy!)
- Heat over to 350 F.
- Coat a 9 inch glass pan with cooking oil of choice (we use coconut oil).
- Slice sweet potatoes into 1/8-inch thin concentric circles. Then layer the circles into the glass pan so that they are slightly overlapping each other. Coat the bottom and the sides with sweet potato circles.
- Coat/spray sweet potatoes with coconut oil or cooking oil of crust. This will help the crust congeal when you bake it.
- Cook the crust for 20 minutes or until sweet potatoes are slightly tender.
- Let the crust cool.
- Then increase oven temperature to 375 F.
- Sautee onions for 3 minutes. Then the spinach for 3 minutes.
- In separate bowl, combine cream/milk, salt, pepper, eggs, and the crushed red pepper if you are using it. Whisk together.
- When the glass crust pan is cool, layer the spinach and onion mix onto the crust.
- Then pour the egg mix on top.
- Top with the crumbled feta cheese.
- Cook in oven for 35 minutes or until egg mixture is set.
- Let the quiche stand for 5 minutes before devouring!