Quiche with a Sweet-Potato Crust
As I continue to strive to populate the guest recipe section of my site, the lovely ladies over at DomesticPhD.com were kind enough to share one of their most epic creations with me.
Ingredients (serves 4):
2-3 sweet potatoes
2 tbsp olive oil
1 onion, diced
1 clove garlic, minced
6 mushrooms
2 cups spinach (fresh or frozen- if using frozen thaw in advance and squeeze between paper towels to remove excess moisture)
6 whole eggs
1/4 cup milk
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese
salt and pepper to taste
1 tomato sliced
Directions:
- Preheat oven to 400 degrees celsius.
- Wash sweet potatoes well and cut into coins. Overlap along the bottom of a shallow baking dish (see above). For the sides of the ‘crust’, I cut the potato coins in half and then layered along the edges of the dish. Brush with 1 tbsp olive oil and cook in the oven 20 minutes.
- Meanwhile, in a frying pan, cook onion and garlic in remaining olive oil until softened. Add mushrooms and continue stir-frying until cooked. Add spinach, stirring until wilted. Take off heat.
- In a liquid measuring cup, beat eggs until mixed and add milk. Season with salt and pepper and any other seasoning you like (rosemary would be good!). Combine with vegetable mixture and then pour over sweet potato crust.
- Sprinkle grated cheese and parmesan cheese over the quiche. Arrange tomatoes and any extra sweet potato coins on top.
- Bake in oven for 20-25 minutes or until middle of quiche is cooked. Bon Appetite!
A special thank you again to Kathryn and Michelle for sharing their awesome recipe with me!
Andy De Santis RD MPH
