Description
A savory and nutritious quiche featuring a crispy sweet potato crust, creamy spinach filling, and tangy feta cheese. Perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 ounces fresh spinach
- 4 large eggs
- 1 cup milk
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
- Arrange sweet potato slices in overlapping circles to form a crust, brushing each layer with olive oil and seasoning with salt and pepper.
- Bake the crust for 20-25 minutes until slightly softened and edges begin to brown. Remove and reduce oven temperature to 375°F (190°C).
- In a skillet over medium heat, melt butter and sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Add spinach and cook until wilted, about 3 minutes. Drain any excess liquid and let cool slightly.
- In a bowl, whisk eggs, milk, nutmeg, salt, and pepper. Stir in feta and Parmesan cheese, then fold in spinach mixture.
- Pour filling into baked crust and smooth top. Bake for 30-35 minutes until center is set and top is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
You can customize the seasonings to taste. For a dairy-free option, use plant-based milk and omit cheeses or use vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American