Sweet Potato Crust Quiche
This quiche is restaurant quality delicious! It's high in protein, low in carbohydrates and a real crowd pleaser. It's also easy to make. Feel free to use any type of sweet potato (Japanese White Sweet, Purple, Traditional) they all taste great. You can even substitute full fat coconut milk instead of regular milk if you are trying to limit dairy. I love having this for dinner or brunch and it would be great for a party.
INGREDIENTS
- 2 medium sweet potatoes (any type)
- 1 teaspoon olive oil
- 1 (5 ounce) bag of baby spinach or more..
- 1 small onion - sliced thin
- 1/2 cup organic whole milk or full-fat coconut milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 4 large eggs - pasture-fed or organic
- 2 large egg whites - pasture-fed or organic
- 1/5 oz. feta cheese or 4 oz. goat cheese crumbled
DIRECTIONS
For the Crust:
For the Crust:
- Preheat the oven to 350 degrees
- Slice sweet potato with a mandolin to ensure even slices
- Coat a pie baking dish with cooking spray, oil or butter
- Layer the slices on the bottom and sides creating a crust
- Bake 20 minutes @ 350 degrees
- Add 1 tsp. oil to a sauté pan
- Add the onions and cook until soft
- Add the spinach and cook until wilted
- Set aside
- In a bowl or blender add 1/2 cup of milk, spices, eggs and egg whites and whisk or blend together
- Layer the spinach onion mixture over the sweet potato crust and pour the whisked eggs over that.
- Top with feta or goat cheese and bake 35 mins at 375 degrees
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