How to make 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 watch 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
40 minutes
1 hour, 10 minutes
1½ pounds sweet potatoes, peeled and thinly sliced
2 5-ounce bags baby spinach
4 cloves garlic, minced
1 onion, small diced
2 tablespoons olive oil
5 eggs
1/4 cup low-fat milk
1 cup shredded mozzarella cheese
1/2 teaspoon paprika
1 teaspoon salt
Pepper to taste
1 cup crumbled feta cheese
Preheat oven to 375 degrees Fahrenheit.
Lightly coat a baking dish with olive oil. Spread the sweet potato slices in a layer, overlapping each other and building up. Do this to make a 1/2-inch crust. Also layer them up the sides, cutting the slices to fit as necessary. Using a brush, lightly coat the sweet potatoes with olive oil.
Bake the sweet potato crust for 10 minutes. Set aside to cool.
Put a large saute pan on high heat. Add olive oil. When olive oil is hot, add the onions and garlic, cooking until translucent. Add the spinach and cook just until wilted.
Drain any liquid from the spinach mixture. 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 for 30 minutes, or until egg is cooked through.
Allow to cool for a few minutes before serving.
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