This sweet potato crusted quiche is easy, healthy and very tasty. It’s taken from a recipe my parents found, so it’s somewhere out there in internet land, but this is our take on it.
Aren’t sweet potatoes good? Versatile, sweet and comforting. This recipe is perfect for a cool fall night. We made two quiches, but this recipe is for one quiche in a normal sized pie plate.
Ingredients per one quiche:
1 large sweet potato
6 large eggs
1 cup milk or cream
2 large handfuls baby spinach
1 cup shredded cheddar cheese
7 sundried tomato slices
cooking spray or butter to grease pie plate
Optional-black olives, feta cheese, crushed garlic, sliced onions, mushrooms, green peppers
First peel 1 large sweet potato. Then, slice thinly-about 1/4 inches per slice. Lay the slices in an oven proof pie plate, making sure to go up the sides of the plate.
Second, bake them for about 15-20 minutes, until slices are just soft.
Third, take a couple large handfuls of spinach (washed) and lay it over the sweet potatoes.
Fourth, in a separate bowl add 6 eggs and 1 cup of milk and mix well. Pour over the spinach.
Fifth, lay sundried tomatoes across the top. We had slices so that’s what we used, however you could use chopped tomatoes and sprinkle them over the top.
Sixth, sprinkle as much or as little shredded cheddar cheese over the tomatoes as you like.
Bake in the oven at 350 degrees F until cheese is melted and the egg mixture is firm, about 20 minutes.
Serve hot for breakfast, lunch or dinner!