Spinach Feta Quiche With Sweet Potato Crust

December 14, 2017
Created by Harmons Chef
1 hour 15 minutes
Serves 4
  • 1 large sweet potato
  • 1/2 onion, chopped
  • 6 cloves garlic, minced
  • 5 oz baby greens mix
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper
  • 2 oz feta cheese, crumbled

Preheat oven to 350°.

Peel and slice sweet potatoes into very thin rounds. Coat a pie dish with cooking spray, then fill bottom of dish with a layer of sweet potato slices, overlapping edges so bottom is completely covered. Cut sweet potato rounds in half and fill around edges of pie dish; round side facing up. Once  entire dish is filled, lightly spray with cooking spray. Bake for 20 minutes.

Meanwhile, make the filling. In a nonstick frying pan over medium heat. Add chopped onion and garlic, and cook until tender, 4-5 minutes. Add spinach and cook until it begins to wilt, 1-2 minutes. Remove from heat.  When crust is finished, remove from oven, increase heat to 375° and arrange vegetable mixture on top of crust.

Combine remaining ingredients in a bowl, except feta; stir with a whisk. Pour egg mixture over spinach. Sprinkle with feta. Bake for 35 minutes. Let stand 5 minutes; cut into 4 (or more) wedges.

Nutrition info for 1 piece (1/4 of recipe): 300 calories, 12 grams fat, 4.5 grams saturated fat, 290 grams cholesterol, 580 mg sodium, 34 grams carbs, 5 grams fiber, 8 grams sugar (0 grams added sugar), 14 grams protein