Sweet potato crust quiche | Healthy Spinach Quiche


Ingredients
  • 2 sweet potatoes medium size orange, peeled, finely sliced
  • 1 tablespoon olive oil
  • 2 garlic clove finely chopped
  • 1 large brown onion finely chopped
  • 14 oz frozen blanched whole leaves spinach (400 g)
  • 1/4 teaspoon ground pepper optional
  • 1/2 teaspoon salt
QUICHE EGG BATTER
  • 4 eggs
  • 3/4 cup coconut milk or almond milk or milk of your choice (200 ml)
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup grated cheese edam, cheddar, feta
Instructions
  1. Preheat oven to 360 F (180 C).
  2. Grease a 9.5 inches (24 cm) round quiche ceramic dish with butter or coconut oil. I used this kind of Round Quiche Dish, 9.5 by 1.5-Inch, border. Set aside.
  3. In a frying pan, under medium heat warm the olive oil.
  4. Add garlic and onion. Fry until fragrant and golden brown. Stir often to avoid the spices to burn.
  5. Add the frozen spinach cover and reduce to low heat. Cook until the spinach are cooked through, soft and tender - about 15 minutes. Adjust with salt and pepper regarding taste.
  6. Meanwhile peel the sweet potatoes then use a mandoline Vegetable Slicer to finely slice the sweet potatoes. 
  7. Arrange the slices on the pan making sure that you cover all the bottom leaving no empty space. For the border, cut in half the sweet potatoes slices to create a 'flat' bottom it will hold better and create a beautiful crust border.
  8. Prebake the sweet potato crust at 180C for 15 minutes.  This is optional, you can also add the spinach and egg filling directly and bake your quiche - make sure you cover the dish with a piece of foil to ensure the quiche is cooking at the same speed. I prefer to prebake the crust to avoid foil - up to you.
  9. Spread the cooked spinach all over the pre baked sweet potatoes crust. Set aside.
  10. In a medium mixing bowl beat the eggs, almond milk and nutmeg. Adjust with salt and pepper if desired,.
for full instructions you can go to :    https://www.sweetashoney.co

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