Sweet Potato and Spinach Quiche

6 Serves
1 hr 15 min

My sweet potato and spinach quiche has a base/crust entirely made up of sweet potato. The filling is a rich, yet fresh mix of dairy and greens. Together, they are such a great combination, perfect for a mid-week meal, or as a side for a dinner party. The cooking takes place in two stages – the first is just for the sweet potato base and for the second stage, the spinach filling is cooked as well. The secret ingredient is the feta, crumbled on top – it really adds a cheesy quality to the dish which brings all the elements together nicely.

Final result.

Final result.

Quiche assembled, before being placed in the oven.

Spinach in the process of being wilted.

Sweet potato laid out on base and edge of pie dish.

Sweet Potato and Spinach Quiche

Recipe details

  • 6  Serves
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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Ingredients

For the base

  • 2 medium-sized sweep potatoes
  • Salt & pepper to taste

For the filling

  • 2.5 cups spinach (I prefer fresh but frozen spinach works well too)
  • 1 cup whole milk
  • 3 egg whites
  • ½ teaspoon baking soda
  • ½ cup plain-flour
  • ½ teaspoon of garlic powder

Assembly

  • 50 grams feta cheese

Instructions

For the base

Preheat your oven to 180 degrees Celsius and grease a 10inch pie dish with spray oil.
Peel the sweet potatoes and use a mandolin to slice them horizontally. Alternatively, if you don’t have a mandolin, you can use a cutting knife slice the sweet potatoes very thinly. Lay out sweet potatoes on the base greased pie dish as well as around the edge, to create a boarder. Try to use smaller pieces or if need be, cut a few slices in half to make them suitable to the height of your dish (refer to photo for my example). Don’t worry if your sweet potato rises a little above the dish, as they will shrink in the oven.
Sprinkle a dash of salt and pepper over the sweet potato and place into the oven for 15 minutes to partially cook them.

For the filling

Sauté the spinach with a drizzle of olive oil on a medium flame for approximately 8 minutes or until the spinach has wilted.
In a medium bowl, mix together the milk and egg whites. Stir in the flour, baking soda and garlic. Finally, mix in the wilted spinach.

Assembly

Pour filling into the pie dish, on top of the sweet potato. Spready out the mixture evenly, covering the whole base of the dish.
Crumble feta cheese on top of filling and return the dish to the oven for another 30 minutes or until just beginning to turn golden-brown on the top.
Take out of the oven. Serve warm, and enjoy!

Comments

  • E95656 E95656 on Feb 07, 2021

    Looks so good. And healthy too!

  • Teri Teri on Feb 07, 2021

    Where’s the nutritional information?

    • See 6 previous
    • Teri Teri on Mar 29, 2021

      I don’t know. What did it say? I don’t use it.

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