This savory spinach quiche with a sun-dried tomato filling pairs great with an all-natural sweet potato crust!

Quiche might seem like one of those tricky things to make, but it’s actually super easy to prepare. All you need are eggs, non-dairy milk and a filling, like meat or veggies, to create this savory dish. In this vegetarian quiche, fresh spinach and sundried tomatoes are used as a perfect complement to the sweet potato crust.

A good baked quiche has a nice silky texture with just a little wobble to it. To achieve this, you want just enough eggs to mix with the milk so that the final product is creamy and not rubbery. A good rule of thumb is to use 4 eggs and 1 ½ cups of milk for a standard 9-inch pie dish.

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Choose long, skinny sweet potatoes for the crust – they’ll do a better job of filling the bottom of the pan. Next, slice them as thinly as possible. Mandolines are ideal here, but if you don’t have a mandoline slicer, you can use a good chef’s knife instead. To create the spinach quiche crust, overlap the slices along the base of the pan until the bottom is completely covered. Bake for about 10 minutes, or until the sweet potato slices are slightly tender.

To make the filling, heat a skillet over medium heat with a little extra virgin olive oil. Sauté the onion and spinach until soft, and then add the sundried tomatoes. You can also customize this spinach quiche by adding any other veggies you like.

Pour the veggies over the sweet potato crust in an even layer, then top with the whisked eggs and milk. The mixture will sink down between the sweet potato slices to create a tender crust that holds together wonderfully. Bake for 25 minutes or until set. Then top with chopped spring onions and enjoy!

Tips:

• Don’t use a loose bottom pan or the egg and milk mixture will leak through the dish.
• Baked quiche freezes well in an airtight container for up to 1 month, or refrigerated for up to 4 days.

Dina Hassan

Spinach Quiche with a Sweet Potato Crust

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Total time:45 mins

Cook Time:35 mins 35 minutes

Prep Time: 10 mins 10 minutes

Serves:6

Spinach Quiche with a Sweet Potato Crust

Recipe by: Dina Hassan

A savory spinach and sun-dried tomato filling pairs great with an all-natural sweet potato crust!

Tools

• 9-inch pie dish
• Skillet
• Medium bowl

Ingredients

For the Quiche Crust & Filling:

• 1 ½ T extra virgin olive oil
• 1 large sweet potato, thinly sliced
• ½ medium onion, finely chopped
• 3 oz baby leaf spinach, chopped
• 3 oz sun dried tomatoes, chopped
• Salt and pepper, to taste
• Fresh spring onions, chopped (optional)

For the Egg Batter:

• 4 large eggs
• 1 ½ cup almond milk

Instructions

• Preheat the oven to 400°F. Grease the pie dish with 1/4 tablespoon of extra virgin olive oil.
• Layer dish with thinly sliced sweet potato, covering the bottom and leaving no empty spaces. Brush the sweet potato layer with ¼ tablespoon of virgin olive oil and bake for 10 minutes.
• While sweet potato crust bakes, heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the chopped onion and sauté until tender and golden brown; reduce the heat to medium-low and add the spinach. Cook until soft, about 5-6 minutes. Add chopped sun dried tomatoes and season with salt and pepper.
• Remove sweet potato crust from the oven and layer cooked onion and spinach on top. Set aside.
• In a medium bowl, whisk eggs and almond milk; season with salt and pepper and pour over spinach mixture. Return to oven and bake for 25-30 minutes until quiche is firm. Remove from the oven, top with chopped spring onions. Serve warm.

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