Description
This Sweet Potato Quiche is a delightful blend of sweet potatoes and spinach in a creamy filling, offering irresistible flavor and color. Ideal for any meal, it’s a crowd-pleaser that brings people together around the table.
Ingredients
- Sweet Potatoes (1 ½ lb / 670 grams)
- Fresh Spinach (4 oz / 120 grams)
- Olive Oil (1 tablespoon)
- Pie Crust or Puff Pastry (1)
- Full-Fat Milk (¾ cup or 180 ml)
- Large Eggs (3)
- Gruyere Cheese (¾ cup, grated)
- Parmesan Cheese (¼ cup, optional)
- Garlic Clove (1, finely grated or ¼ tsp garlic powder)
- Salt (¼ teaspoon)
- Black Pepper (⅛ teaspoon)
- Smoked Paprika (½ teaspoon)
- Dried Thyme (¼ teaspoon)
- Dried Rosemary (¼ teaspoon)
- Dried Sage (¼ teaspoon)
Instructions
- Cook diced sweet potatoes in olive oil until tender, then wilt fresh spinach in the same skillet.
- Preheat oven to 375°F (190°C) and prepare the pie crust in a greased pie pan.
- In a bowl, whisk milk, eggs, garlic, smoked paprika, herbs, salt, and pepper.
- Layer sweet potatoes and spinach in the crust, sprinkle with Gruyere, and add the egg mixture.
- Bake for about 30-35 minutes until the crust is golden and the filling is set.
- Allow to cool for 10-15 minutes before serving.
Notes
Use firm sweet potatoes for best results.
For gluten-free options, consider a gluten-free crust or cauliflower crust.
Experiment with other veggies to customize the quiche.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 135mg