Sweet potatoes, eggs, spinach and feta cheese come together in this tasty quiche. This sweet potato crust quiche makes a great addition to a brunch buffet!
Sweet Potato Crust Quiche
- 1 large sweet potato, thinly sliced (⅛”)
- 1 tsp olive oil
- 1 red onion, minced
- 3 cups fresh spinach (3 oz) or ½ cup frozen spinach, thawed and drained
- 6 eggs
- ¼ cup milk
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup feta cheese
- Preheat the oven to 350℉. Coat 9” pie pan with cooking spray.
- Layer sweet potatoes across the bottom and up sides of the pie pan, overlapping heavily. Coat with cooking spray and bake for 30 minutes or until sweet potatoes are soft and beginning to brown.
- Remove from the oven and turn the temperature up to 375℉.
- Allow crust to cool for 10 minutes. Coat crust and any exposed pan with cooking spray.
- Heat olive oil in a saute pan over medium heat. Add onions and cook for 3 minutes. Add spinach and cook for 3 more minutes. Remove from heat and cool.
- Whisk eggs with milk, salt and pepper. Set aside.
- Arrange cooled onion/spinach mixture over sweet potato crust. Pour egg mixture over the filling and sprinkle cheese on top.
- Bake for 30 minutes or until set with an internal temperature of 160℉. Allow to set for 5 minutes before cutting.
- Hack: Store leftovers in the refrigerator for up to 5 days.
- Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to freezer bags or containers and store in the freezer for future use.
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!
Cutting back on carbs? Try this crustless vegetarian quiche!