Like any quiche, you can fill it with pretty much anything you fancy… bacon, mushrooms, sausage, broccoli, etc. And you can obviously top it with whatever your favorite cheese it. I opted for a simple filling of spinach and onions since I was using a sweet potato.
- 2 sweet potatoes - cut into very thin slices
- 1 Tablespoon Olive oil
- Salt & Pepper
- 2 Tablespoon olive oil
- ½ Onion - Finely Sliced
- 2 Minced Garlic Cloves
- 1 (6oz) Bag of Spinach
- 4 Eggs
- 3 Egg Whites
- ½ Cup of 2% Milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ½ teaspoons crushed red pepper (or more, if you like the heat)
- 2 Tomatoes cut into thin slices
- ½ Cup crumbled Feta
- Preheat the oven to 375 F.
- Line a pie tin with parchment paper or coat with olive oil. Place the cut sweet potatoes around the edge as if it were a pie crust. Keep as many whole circles as possible, but once you run out of space cut the circles in half or in quarters. Drizzle with olive oil, then sprinkle with salt and pepper. Bake for 20 Minutes, then let cool for about 7 minutes.
- While the potatoes are baking, start making the filling. Heat the olive oil in a pan over medium heat. Once hot, add the onions and garlic. Cook until fragrant (about 3-5 minutes). Add the spinach and cook until the leaves have wilted (about 2 minutes). Remove from heat & let cool.
- In a medium bowl, whisk together the eggs, egg whites, milk, salt, pepper and crushed red pepper. Set aside.
- Once the crust is done baking and cooling, spread the spinach-onion mixture evenly inside the potato crust (detangle the spinach and open the leafs for good layering in the quiche). Pour the egg mixture evenly over the spinach (it will fill up all the cracks in the crust and filling). Then carefully place tomatoes on the surface of the quiche and sprinkle with feta. Carefully transfer to oven & bake for 25 minutes. Allow to cool for at least 10 minutes. Enjoy!