Servings: 6
Calories/Serving: 190
Carbs: 17g
Protein: 9g
Equipment:
- Measuring Cups
- Whisk or Fork
- 2 Pie Plates (8-inch, glass prefered)
- Large Bowl (microwave safe)
Ingredients:
- Salt
- Pepper
- Paprika
- 1 tbsp Butter softened
- 1 Sweet Potato (large, about 1.5 cups)
- 2 cups Water
- 1 cup Spinach (frozen)
- ½ tbsp Basil
- 1 tbsp Water
- 1 tbsp Butter or Olive Oil
- 6 Eggs
- 2/3 cup Half-and-Half
- ½ – 1 cup Cheese (Type Optional; ie. Goat, Cheddar, Colby Jack, Feta, etc.)
Optional Add-ins:
- Bacon
- Ham
- Zucchini
- Tomatoes
- Asparagus
- Mushrooms
- Directions
Directions:
1. Preheat oven 375. Peel and thinly slice the sweet potatoes. I used a peeler, but you can use a mandolin for more precise cuts.
2. Butter pie plate, and then arrange the sweet potato slices around the plate. Season the sweet potatoes with salt, pepper, and paprika.
3. Place second pie plate on top of the plate that has the sweet potatoes in it. Stacking the pie plates sandwiches the sweet potato layer, ensuring that the sweet potatoes won’t shift. Sweet potatoes tend to curl and shrink when baked.
4. Place in oven for 20-30 minutes depending on the thickness of the potatoes.
5. In the meantime, defrost spinach, basil, salt, pepper, and water in a bowl in microwave for 3-5 minutes, checking and stirring every 30 seconds.
6. Be sure to let the sweet potato crust and the spinach cool before adding the egg mixture. You can then spoon the spinach over the sweet potato crust.
7. Combine the eggs, half-and-half, salt, pepper, and paprika. Whisk until fully combined.
8. Lightly pour the egg mixture over the spinach in the pie plate. Allow half an inch of clearance for the quiche to expand as it cooks to avoid overflow.
9. Bake at 375 for 30-40 minutes until fully cooked. It will be slightly wobbly.
10. Let rest for 10 minutes before serving. Voilà!
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