Michael and I are both huge fans of quiche. This quiche is a healthier version of the standard quiche but is so delicious if you like sweet potatoes. We will definitely be making this recipe again.
Ingredients
2 medium sweet potatoes
1 teaspoon canola oil
1 (5 oz) bag baby spinach
1/2 cup milk (we used almond milk, but soy or regular milk can work as well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
Peel and slice the sweet potatoes, into fairly thin slices. Coat a pie dish with cooking spay. Fill the bottom of the dish with a layer of sweet potatoes slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up.
Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes at 350 degrees.
Heat a lightly oiled skillet over medium heat. Add spinach and saute 3 minutes. Remove from heat and cool.
Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in the crust and pour the egg mixture over the spinach. Sprinkle with feta.
Bake at 375 degrees for 35 minutes. Let it stand for 5 minutes before cutting.
Enjoy!
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