RECIPE: Sweet potato crusted spinach quiche

This quiche makes a great gluten-free treat for the entire family.

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by Fiona Day |
Published on

Peel sweet potatoes and slice thinly with a food processor.

Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)

Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.

Blend eggs and mozzarella in a medium bowl. Add herbs, goat cheese, and miso. (Miso makes everything taste better, but may be omitted.)

Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.

In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.

Tastes best a little warm.

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