Sweet Potato Crust Quiche with Spinach & Feta

• annokset: 4 servings
• aktiivinen aika: 20 minutes
• kokonaisaika: 50 minutes

Ainekset

2 teaspoons extra-virgin olive oil

1/2 small yellow onion, diced

1 large clove garlic, minced

1, 5-ounce bag fresh baby spinach

6 eggs

½ cup reduced-fat, plain Greek yogurt

2 ounces crumbled feta or goat cheese, plus more to garnish

Heaping 1/2 tsp salt

1/4 tsp crushed red pepper (optional)

1/8 tsp black pepper

1 to 2 roma tomatoes, sliced into rounds

2 medium sweet potatoes (or 1 extra-large/long), peeled

Olive oil cooking spray

Sprinkle of salt and pepper

Ohjeet

Preheat the oven to 375 °F.

Using a mandoline slicer (or sharp knife), thinly slice sweet potatoes to ~1/8-inch thick slices. I set my thickness to 1.5 - 2 on my mandoline.*

Lightly grease a 9-inch pie plate with cooking spray. Place a layer of sweet potato slices in a slightly overlapping spiral on bottom of pie dish (see picture in blog text above). Then layer sweet potato slices along the side of the pie dish, slightly overlapping again.

Spray the potatoes lightly with olive oil-based cooking spray. Sprinkle lightly with a little salt and pepper. Bake for 15 minutes.

Meanwhile, saute onion in olive oil (or some olive oil cooking spray) over medium heat until onion has softened, about 5 minutes. Add the garlic and spinach and saute until the spinach has wilted, about 2 minutes.

In a medium-sized bowl, whisk together the eggs and Greek yogurt until well-combined and fluffy. Fold in the feta and spices.

To assemble quiche: Add spinach mixture to the bottom of the cooked sweet potato crust. Pour egg mixture over top. Sprinkle with additional feta (optional) and top with tomato slices (see picture).

Bake until egg mixture sets, about 30 to 35 minutes. Let cool for about 5 to 10 minutes before slicing and serving!