I have to thank my friend, Julia, for bringing this recipe into my life. Her birthday present to me was for us to cook a meal together from a list of recipes that she titled “Recipes that Sound Like Katie.” This quiche recipe caught my eye immediately so we decided to make it together.
This dish puts a healthy twist on your typical quiche because it uses sweet potatoes as a crust instead of bread. It’s the perfect comfort food and we just so happened to make it on one of the coldest nights of the year.
I would like to make it clear that I did not make this recipe up, we used Cooking Light’s recipe, which can be found here.
- Prep Time: 24 minutes
- Total Time: 1 hr. 10 minutes
Ingredients: Makes 4 servings
- Cooking Spray
- 2 Medium Sweet Potatoes, peeled and cut into 1/8 inch circles
- 1 Teaspoon Canola Oil
- 1/2 Cup Sliced Onion
- 1 (5 oz.) Bag of Fresh Baby Spinach
- 1/2 Cup Low Fat Milk
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper
- 4 Large Eggs
- 2 Large Egg Whites
- 1.5 oz Feta Cheese, Crumbled (about 1/3 cup)
To begin, preheat the oven to 350 degrees.
Next, coat a 9-inch pie plate with cooking spray. Layer the sweet potatoes inside the pie plate by placing them on the bottom and sides of the plate. Cut the sweet potatoes into different shapes to make sure they fit with one another. Try to cover as much of the pie pan as possible to avoid the quiche leaking through later. Once you have placed the potatoes, coat them with cooking spray and bake in the oven for 20 minutes.
While the sweet potato crust is cooking, heat a large skillet over medium. Add the oil to the pan and saute the onion for about 3 minutes. Add the spinach and saute for another 3 minutes. Once cooked, remove from heat and let cool.
Next, combine the milk, salt, pepper, crushed red pepper, eggs and egg whites together in a medium sized bowl. Whisk the ingredients together.
By this time, the sweet potato crust will be done cooking. Combine the egg mixture with the spinach and onions and pour the combined mixture into the pie plate, making sure to evenly distribute the mixture throughout the sweet potato crust. Sprinkle the feta cheese on top of the mixture and bake at 375 degrees for 35 minutes.
Once the quiche is done cooking, let it stand for 5 minutes and then cut into 8 slices. Enjoy!
3 thoughts on “Spinach and Feta Quiche with a Sweet Potato Crust”
Love the blog, can’t wait to see more recipes!
This one you have to make for me — awesome — and nice photo layout Hangry Girl!
Am going to try this very soon