Are you looking for a healthy recipe? This sweet potato quiche is the one to try!
2 sweet potatoes, peeled, finely sliced
400 g (14 oz) frozen spinach
1 tablespoon olive oil
2 garlic clove, finely chopped
1 large brown onion, finely chopped
salt and pepper
For the quiche egg batter:
3/4 cup milk (200 ml)
14 tablespoon ground nutmeg
1/4 cup grated cheese (cheddar, edam or similar)
Preheat oven to 180 C (360 F).
Grease a 24 cm (9.5 inches) round dish with butter or coconut oil and set aside.
Warm the olive oil in a frying pan, under medium heat.
Add garlic and onion and fry until fragrant and golden brown. Stir often.
Add the frozen spinach and reduce to low heat. Cook around 15 minutes, until spinach is cooked, soft and tender. Add salt and pepper.
Meanwhile peel the sweet potatoes and slice them finely.
Arrange the slices on the pan making sure that you cover the bottom. For the border, you can put the whole slices or cut them in half.
Prebake the sweet potato crust at 180 C (360 F) for 15 minutes.
Then spread the cooked spinach all over the pre baked sweet potatoes crust and set aside.
Beat the eggs, milk and nutmeg in a medium mixing bowl. Add salt and pepper and pour the mixture onto the quiche..
Add a handful of grated cheese on the top of the quiche. I know this part is not so healthy but it tastes much better 🙂
Finally, bake for 25-30 minutes or until the sweet potatoes are soft.
The quiche can be stored in the fridge for up to 4 days.