Spinach & Goat Cheese Quiche with Sweet Potato Crust
User Reviews
4.9
Spinach & Goat Cheese Quiche with Sweet Potato Crust
Description
The Spinach & Goat Cheese Quiche with Sweet Potato Crust begins by arranging thin sweet potato slices in a pie pan to form a crust, which is baked until tender and slightly softened. The filling features sautéed onion and tomato with wilted spinach, mixed into a custard of eggs and unsweetened almond milk. This mixture is poured over the pre-baked sweet potato base and topped with crumbled goat cheese before baking again until the eggs are set and puffed.
The combination yields a quiche where the mild sweetness and firm texture of the sweet potato slices create a sturdy alternative to traditional pastry crust, while the savory filling remains moist and flavorful. The sautéed vegetables provide freshness and subtle earthiness, complemented by the tangy richness of goat cheese that melts over the top.
This quiche can be served warm or at room temperature, making it suitable for brunch, lunch, or light dinner. The sweet potato crust adds nutritional value and a different mouthfeel compared to standard quiches. Its firm slices hold the filling well, providing an enjoyable contrast in texture.
The recipe notes that the quiche is freezer-friendly, allowing for make-ahead preparation and reheating. Various flavor variations can be applied by adjusting vegetables or cheese, expanding its versatility.
Ingredients
- cooking spray
- 1 sweet potato large, cut into 1/8 inch slices
- 1 teaspoon olive oil
- 1 onion small, white, diced
- 1 Roma tomato large, diced or sub diced red bell pepper
- 1 spinach 5 oz bag
- 1/4 teaspoon salt
- black pepper freshly ground
- 6 egg large
- 1/3 cup almond milk unsweetened
- 1/4 teaspoon salt
- black pepper freshly ground
- 1/2 cup goat cheese crumbles, or sub feta
Instructions
- Preheat oven to 375 degrees F. Grease a 9 inch pie pan with nonstick cooking spray. Add sweet potato slices all around the base (as the photo shows in the picture above). Cut some in half if you need them to fit on the sides. Spray the sweet potatoes with additional nonstick cooking spray. Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes. Keep heat in oven.
- While sweet potato crust is baking, cook the veggies: Add olive oil to a medium skillet and place over medium high heat. Add in onion and diced tomato; saute for a few minutes. Then add spinach and saute for another minute, or until spinach wilts. Remove from heat and set aside to cool.
- In a medium bowl, whisk together eggs, almondmilk, salt and pepper.
- Add spinach mixture over the baked sweet potato crust, then pour egg mixture over the top. Sprinkle goat cheese crumbles on top along with an additional sprinkle of salt and pepper.
- Bake for 30-45 minutes or until egg sets and puffs up. Remove from heat and allow to cool for a few minutes before cutting into 6 slices. Quiche should be stored covered in the fridge for 5-7 days.
Notes
- This quiche can be frozen for later use; thaw and reheat thoroughly before serving.
- Variety in filling can be achieved by substituting or adding different vegetables or cheeses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 143cal | 7% |
| Carbohydrates | 11.3g | 4% |
| Protein | 10.5g | 21% |
| Fat | 5.9g | 9% |
| Saturated Fat | 2.1g | 11% |
| Fiber | 2.3g | 9% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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