Sweet Potato Crust Spinach + Feta Quiche. Say that 5 times fast!
I planned on this being my Pi Day post, but clearly I’m a day behind. Oh well. At least we’re half way there….insert camel emoji here!
Anyway, I’ve had this on my list of “shit to make” for a long long time. Saturday I was looking through my fridge, thinking about make some kind of quiche or frittata. Lo and behold…. I had all the ingredients I could think of to make this sweet potato crust beauty. I did the happy dance too!
Feta cheese is my jam. Not the crumbled kind in the tub though. I like the real deal block of feta. The kind you crumble on your own. I picked up two blocks at Trader Joe’s last week and almost killed them both already. Crumbled on salads….omg. Or over eggs in the morning. So good!
Make this for your next brunch. Or dinner. Or anything. It’s so good! Oh and I’m going to share my Cheesy Potatoes recipe on Friday 5 that would make a pretty good side to this quiche! Stay tuned…….
Here’s what you’ll need:
- 2 sweet potatoes, peeled and sliced into 1/8 inch slices
- cooking spray
- 1 teaspoon olive oil
- 1/2 cup red onion, sliced
- 1 (6 oz.) bag fresh baby spinach
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 4 eggs
- 2 egg whites
- 1/2 cup feta cheese, crumbled
Here’s what you’ll do:
Preheat oven to 350 degrees.
Coat a 9-inch pie dish with cooking spray. Layer sweet potato slices, slightly overlapping around the bottom and up the sides of dish. Coat sweet potato slices with cooking spray.
Bake at 350 degrees for 20 minutes.
Remove from oven and increase oven to 375 degrees.
Heat a large pan over medium heat. Add oil + onions, saute about 3 minutes. Add spinach and saute an additional 3 minutes. Remove from heat and allow to cool.
Combine milk + salt + pepper + red pepper flakes + eggs + egg whites and whisk.
Lay spinach mixture over sweet potato crust. Pour egg mixture over the spinach. Sprinkle with feta.
(It will look a little something like this!!)
Bake at 375 degrees for 35 minutes.
Allow to cool for 5 minutes. Serve warm.
Leftovers (even cold) are legit. I will be devouring each morsel of this quiche…promise 🙂