Spinach & Feta Quiche with Sweet Potato Crust (Printable Version)
Gluten-free quiche with spinach, feta, and sweet potato crust. Great for brunch or light dinner.
# Everything You’ll Need:
→ Sweet Potato Crust
01 -
Cooking spray
02 -
2 medium sweet potatoes, peeled and sliced into 1/8-inch rounds
→ Vegetable Filling
03 -
1 teaspoon neutral oil (canola or avocado)
04 -
½ cup sliced onion
05 -
1 (5 oz) bag fresh baby spinach
→ Egg Mixture
06 -
½ cup 1% low-fat milk
07 -
¼ teaspoon kosher salt
08 -
¼ teaspoon black pepper
09 -
¼ teaspoon crushed red pepper flakes
10 -
4 large eggs
11 -
2 large egg whites
12 -
1½ oz crumbled feta cheese (about 1/3 cup)
# Steps to Cook:
01 -
Preheat oven to 350°F (175°C).
02 -
Lightly coat a 9-inch pie dish with cooking spray. Arrange sweet potato slices in overlapping circles on the bottom and up the sides. Spray lightly with cooking spray and bake for 20 minutes until slightly tender. Remove and increase oven temperature to 375°F (190°C).
03 -
Heat oil in a nonstick skillet over medium heat. Sauté onions for 3 minutes, add spinach, and cook for an additional 3 minutes until wilted. Remove from heat and let cool slightly.
04 -
In a medium bowl, whisk together milk, salt, black pepper, red pepper flakes, eggs, and egg whites until well combined.
05 -
Spread the spinach and onion mixture evenly over the sweet potato crust. Pour the egg mixture over the top and sprinkle with crumbled feta.
06 -
Bake at 375°F (190°C) for 35 minutes or until the center is set. Let the quiche rest for 5 minutes before slicing into 8 wedges.
# Extra Suggestions:
01 -
Layering the sweet potatoes in overlapping circles helps create a sturdy crust that holds together well.
02 -
Letting the spinach mixture cool slightly prevents the eggs from scrambling when assembling the quiche.