I am all about using what I have from my produce drawer. On Monday, this sweet potato quiche crust was calling my name. Of course, I had to double the recipe below and make two along with our favorite apple crisp to keep using our $1 organic bags. We are still eating on these and I’m taking them to school for various recipes.
I used a mandoline to slice my potatoes as suggested by Cooking Light. However, I know if you have good knife skills and a sharp chef knife you can easily duplicate the thin slices.
I’ve been eating on this quiche for breakfast and lunch all week. I love the sweetness of the sweet potato and
And you can’t go wrong with any greens you have on hand. The recipe calls for spinach, but I used the last of my kale and collards from my CSA.
I also sauteed some red pepper and onion with it. I always add a pop of color if I have it. I highly recommend the red pepper, it just gives it a kick and adds to the yummyness. I enjoy feta, but feel free to interchange your cheese with whatever you have on hand. I always tell my students when making quiche or stir-fry, use what you have. Enjoy your weekend and make this quiche if you can.
Adapted from Cooking Light recipe here
Sweet Potato Quiche Crust
- 2 medium sweet potatoes
- 1 teaspoon oil
- 1 (5-ounce) bag baby spinach (I used kale and collards)
- 1/2 cup t milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 4-6 large eggs (I used for for a shallow pan, 6 for a deep dish pan)
- 1.5 ounces feta cheese, crumbled
- 1/4 cup shredded cheddar, optional
1. Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well. The mandoline speeds up the process significantly and gives you even slices. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°
2. For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool.
3. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta and optional cheese. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.
Make two if you have the ingredients. It doesn’t take any more time; it only saves you time during a busy week.
My son’s new dog got his first costume. I think he looks like a bobble head
Happy Friday! Happy weekend !