Watch how to make a spinach and feta quiche with sweet potato crust

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If you're looking for a dish that tastes as good as it looks, you'll love this spinach and feta quiche. This lighter take on the classic dish uses healthy sweet potatoes as a substitute for the traditional buttery crust. Low-fat milk and fresh spinach give this meal a burst of flavor and nutrients.
Check out the simple recipe below and don't forget to check out the video at the end to see how delicious the crust looks.
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Spinach and feta quiche with sweet potato crust
Cooktop Cove
Spinach and feta quiche with sweet potato crust
4-6
30 minutes
30 minutes
1 hour
1½ pound sweet potato, peeled thinly sliced
2 5 oz bags baby spinach
4 cloves garlic, minced
1 onion, small diced
1/4 cup low-fat milk
2 tablespoons olive oil
1 cup feta
1 cup shredded mozzarella
5 eggs
1/2 teaspoon paprika
1 teaspoon salt
pepper to taste
Preheat oven to 375°F.
Lightly coat a baking dish with olive oil. Layer on sweet potatoes, overlapping each other and building up. Do this to make a 1/2 inch crust. Be sure to also layer them along the sides, and cut sweet potatoes to fit as necessary. Using a brush, lightly coat sweet potatoes with olive oil.
Bake sweet potato crust in oven for 10 minutes. Then set aside to cool.
Put a large sauté pan on high heat. Then add in olive oil. When olive oil is hot add in onions and garlic, cook until translucent. Add in spinach and cook just until wilted.
Drain any liquid from spinach. Then spread evenly onto sweet potato crust.
In a large bowl, beat eggs with milk, and then mix in mozzarella, paprika, salt and pepper. Evenly pour over spinach.
Top with feta cheese, and bake in oven for 30 minutes or until egg is cooked through.
Allow to cool for a few minutes, and then serve.
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