Sweet Potato Quiche

I made an impromptu sweet potato quiche last week but instead of using the traditional pastry dough for the crust, I used sweet potatoes. I have really made it a focus in 2021 to make healthier foods. One of the big switches was to do whole wheat instead of white whenever possible and sweet potatoes instead of regular white potatoes.

I had a lot of people ask for this recipe from Instagram so it was easiest to post here. It was delicious and I would make it again. I had it for lunch and again for breakfast the next day.

Ingredients:

One dozen eggs. You will use about 10 but it all depends on the size of the eggs.

1/4 cup Almond milk (non-flavored) or Whole Milk

2 Sweet Potatoes

1/4 onion

1 cup spinach

1/4 cup fresh feta

I made a spinach, feta, and onion quiche. Get creative and use the vegetables and cheese combination you prefer. You can even add bacon if you want to add protein.

Directions:

Use a mandoline or knife to slice sweet potatoes all the same size. I used one large sweet potato for the base and a smaller one cut in half for the sides.

There were leftover sweet potatoes so I made these into crisp chips in the oven on a baking tray with the baking mat as I normally do. (toss in light olive oil) Since the oven was already hot, it was an easy way to use the leftover potatoes and they were a great addition to the side of the quiche when it was finished.

Spray the quiche pan with olive oil. I tossed the sweet potatoes very lightly with olive oil before lining the pan with them. For the sides, I used small halves. I popped this in the oven at 400 degrees F for about 20 minutes until they started to get soft and crisp. If I did it again, I would make a thicker layer of sweet potatoes and let them crisp longer.

While the sweet potatoes are crisping in the oven, start making the egg mixture. I mixed in a total of 4 eggs and the rest eggs whites. About 12 eggs total for the whole quiche.

You can use anything you like for the quiche mixture. I went for fresh spinach, onion, and feta. If you are going for a healthier quiche, I would take out any bacon/meats and add more vegetables. Feta is light and salty cheese which is why I chose it over a heavier cheddar or mozzarella.

The mixture inside was spinach and onion. I sautéd this on the stovetop until it was cooked before adding it to the crisped sweet potatoes. I layered the spinach and onion mix along with crumbled fresh feta and eggs to fill the quiche to the top.

I always put the quiche pan on a baking tray when cooking so it reduces any chance of spillage in the oven and helps cook it evenly.

Keep an eye on the eggs, they will puff up when cooking but they may not be cooked inside. Once the sides brown up, it should be finished. If you want to set a timer, check after 15 minutes.

Remove it from the oven and let it cool for a few minutes. I popped mine out of the quiche pan and put it on a plate before cutting.

I served mine with a side of crispy sweet potatoes.