Thursday, December 8, 2016

Spinach and Feta Sweet Potato Crusted Quiche

Spinach and Feta Sweet Potato Quiche
(4 servings)


2 medium Sweet Potatoes, peeled and sliced 1/8 inch thick
1 tsp. Canola Oil
½ cup Yellow Onion, sliced
1 (5 oz.) bag Fresh Baby Spinach
½ cup Milk
¼ tsp. Kosher Salt
¼ tsp. Black Pepper
¼ tsp. Crushed Red Pepper
4 large Fresh Eggs
2 large Fresh Egg Whites
1½ oz. Feta Cheese, crumbled


Coat a 9-inch pie plate with cooking spray.  Layer sweet potatoes in slightly overlapping concentric circles on bottom and up sides of plate, cutting slices in half to fit (rounded side up) around the sides.  Coat potatoes with cooking spray.  Bake in a pre-heated 350-degree oven for 20 minutes.  Place plate on a wire rack.  Increase oven temperature to 375 degrees.  Heat a large nonstick skillet over medium heat.  Add oil and onion and sauté 3 minutes. Add spinach and continue 3 more minutes.  Remove from heat and let cool.  In a medium bowl, combine the milk through egg white ingredients with a whisk.  Arrange spinach mixture in crust and then pour egg mixture over spinach.  Sprinkle with feta cheese.  Place in the hot oven and bake for 35 minutes or until mixture is set.  Remove and let sit 5 minutes before cutting and serving.

Note:               If you don’t want to use the sweet potato crust, buy a pie crust and par-bake before continuing with recipe.

Note:               Pick comparable diameters for the potatoes.  Use a mandolin or a food processor to slice the potatoes.

Note:               This recipe is Gluten-Free too.

Ideas for Future Efforts

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