Sweet Potato Crust Quiche


For the Crust

2 Sweet Potatoes medium size, peeled, finely sliced

1 tablespoon Olive oil

2 Garlic Clove, finely chopped

1 Onion, finely chopped

14 Oz. Frozen Spinach

1/4 teaspoon Pepper

1/2 teaspoon Sea Salt

For the Batter

4 Egg

3/4 cup Unsweetened Coconut Milk

1/4 teaspoon Nutmeg

1/4 cup Feta Cheese, grated

Preheat oven to 360.

For the Crust

Grease a 9" round ceramic quiche dish with butter, then set aside.

Warm olive oil in a fry pan and add garlic and onion.

Fry until fragrant and golden brown, stir often to avoid the garlic burning.

Add spinach cover and reduce to low heat.

Cook 15 minutes, then adjust with salt and pepper to taste.

Meanwhile, peel sweet potatoes then slice finely. Arrange the slices on the pan making sure that you cover all the bottom leaving no empty space.

For the border, cut in half the sweet potatoes slices to create a 'flat' bottom then line the sides with them to make a beautiful crust border.

Prebake the sweet potato crust for 15 minutes.

Spread the cooked spinach all over the pre-baked sweet potatoes crust, then set aside.

For the Batter

In a medium mixing bowl beat the eggs, almond milk, and nutmeg.

Pour the egg mixture onto the quiche.

Add a handful of grated cheese on the top of the quiche, if desired.

Bake for 25 to 30 minutes or until the sweet potatoes are soft and the cheese is grilled. Serve and enjoy!
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