Recipe Library
Spinach & Feta Quiche with Sweet Potato Crust
Sliced sweet potatoes form a tender, golden crust that holds a savory custard of spinach and onion, finished with creamy pockets of feta. Each bite balances earthy sweetness with salty, peppery richness.
- Total
- 1 hr 21 min
- Prep
- 20 min
- Cook
- 1 hr 1 min
- Serves
- 4
Nutrition per Serving
- Calories
- 203
- Protein
- 13g
- Carbs
- 18g
- Fat
- 9g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 393mg
Ingredients
- Cooking spray
- 2 medium sweet potatoes, peeled and cut into 1/8-in.-thick slices
- 1 teaspoon canola oil
- 1/2 cup sliced onion
- 1 (5 ounce) bag fresh baby spinach
- 1/2 cup 1% low-fat milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 4 large eggs
- 2 large egg whites
- 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
Instructions
- Preheat oven to 350°F.
- Coat a 9-inch pie pan with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and up sides of plate, cutting slices in half to fit (rounded-side up) around the sides. Coat potatoes with cooking spray. Bake until potatoes are slightly tender, about 20 minutes. Place pan on a wire rack. Increase oven temperature to 375°F.
- Heat a large nonstick skillet over medium heat. Add oil and onion; sauté for 3 minutes. Add spinach; sauté for 3 minutes. Remove from heat and let cool.
- Combine milk, salt, black pepper, crushed red pepper, eggs and egg whites in a medium bowl; stir with a whisk. Arrange the spinach mixture in the crust; pour the egg mixture over the spinach. Sprinkle with feta. Bake at 375°F until the egg mixture is set, about 35 minutes. Let stand for 5 minutes; cut into 8 wedges.