Description
A delightful twist on traditional quiche, this recipe features a crispy sweet potato and spinach rosti crust, filled with a savory custard, tangy feta, sweet honey, aromatic thyme, and crunchy walnuts. Perfect for brunch or a light dinner.
Ingredients
- For the rosti crust:
- 2 large sweet potatoes, peeled and coarsely grated
- 1 cup fresh spinach, finely chopped
- 1 small onion, grated
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- For the filling:
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup crumbled feta cheese
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- 1/2 cup chopped walnuts
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- In a large bowl, combine grated sweet potatoes, chopped spinach, grated onion, flour, salt, and pepper. Mix well.
- Press the mixture firmly into the prepared pie dish, covering the bottom and sides to form a crust. Drizzle with olive oil.
- Bake the crust for 20 minutes, until lightly golden and set.
- In another bowl, whisk together eggs, heavy cream, milk, salt, and pepper.
- Stir in crumbled feta, honey, thyme leaves, and half of the chopped walnuts.
- Pour the filling into the baked crust. Sprinkle remaining walnuts on top.
- Bake for 30-35 minutes, until the center is set and the top is golden.
- Let cool for 10 minutes before slicing. Serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Main
- Cuisine: American