Description
This incredible sweet potato crust quiche is a healthy and delicious twist on a classic. Featuring a tender, naturally sweet crust and a savory, creamy filling, it’s perfect for any meal.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch)
- 1 tbsp olive oil
- 6 large eggs
- 1 cup whole milk or half-and-half
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 cup shredded Gruyere cheese (or cheddar/Monterey Jack)
- 1 cup fresh spinach, roughly chopped
- 1/2 red bell pepper, finely diced
- 1/4 small onion, finely diced
Instructions
- Preheat Oven & Prepare Crust: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish. Arrange the thinly sliced sweet potato rounds, overlapping them, to cover the bottom and sides of the pie dish, pressing firmly to create a cohesive crust. Drizzle with olive oil.
- Pre-Bake Crust: Bake the sweet potato crust for 15-20 minutes, or until the edges are softened and lightly browned. Remove from oven.
- Prepare Filling: In a large bowl, whisk together the eggs, milk, salt, pepper, and dried thyme. In a separate pan, lightly sauté the spinach, bell pepper, and onion until softened. Stir the sautéed vegetables and shredded cheese into the egg mixture.
- Assemble & Bake Quiche: Pour the egg and vegetable mixture evenly into the pre-baked sweet potato crust. Reduce oven temperature to 375°F (190°C). Bake for 35-45 minutes, or until the quiche is set in the center and the top is golden brown.
- Cool & Serve: Remove from oven and let cool on a wire rack for at least 10-15 minutes before slicing and serving. Enjoy!
- Prep Time: 25 mins
- Cook Time: 60 mins