This recipe is from Eating Well.
If you do not have sweet potatoes, regular potatoes can be subbed. Kale or any other hardy green can be subbed for the spinach, they may need to be sautéed a bit longer.
https://www.eatingwell.com/recipe/8028382/spinach-feta-quiche-sweet-potato-crust/
Ingredients
- Cooking spray
- 2 medium sweet potatoes, peeled and cut into 1/8-in.-thick slices
- 1 teaspoon canola oil
- ½ cup sliced onion
- 1 (5 ounce) bag fresh baby spinach
- ½ cup 1% low-fat milk
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 4 large eggs
- 2 large egg whites
- 1 ½ ounces feta cheese, crumbled (about 1/3 cup)
Directions
-
Preheat oven to 350°F.
-
Coat a 9-inch pie plate with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and upsides of plate, cutting slices in half to fit (rounded side up) around the sides. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack. Increase oven temperature to 375°F.
3. Heat a large nonstick skillet over medium. Add oil and onion; saute 3 minutes. Add spinach; saute 3 minutes. remove from head; cool.
4. Combine milk, salt, black pepper, crushed red pepper,eggs and egg whites in a medium bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375°F for 35 minutes or until egg mixture is set. Let stand 5 minutes; cut into 8 wedges.