Spinach and Feta Quiche with Sweet Potato Crust

This Spinach and Feta Quiche with Sweet Potato crust recipe by ShapedByCharlotte is easy to make and super delicious!

Here’s her recipe (my edits are in red)

Ingredients

For Crust:

  • 2 medium sweet potatoes (or 1 extra-large/long), peeled
  • Olive oil cooking spray
  • Sprinkle of salt and pepper

For Filling:

  • 1 tsp olive oil
  • 1/2 small yellow onion, diced
  • 1 large clove garlic, minced
  • 6 oz. frozen chopped spinach, thawed & squeezed of excess water*
  • 6 eggs
  • ½ cup reduced-fat, plain Greek yogurt
  • 2 oz. crumbled feta, plus more to garnish
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 2 roma tomatoes or 3 – 4 cocktail tomatoes (small round on the vine tomatoes), sliced into rounds

Instructions

  1. Preheat oven to 375 °F.
  2. Using a mandoline slicer (or sharp knife), thinly slice sweet potatoes to ~1/8-inch thick slices. I set my thickness to 1.5 – 2 on my mandoline.** Didn’t have a mandoline, so I made thin slices with a sharp knife
  3. Lightly grease a 9-inch pie plate with cooking spray. Place a layer of sweet potato slices in a slightly overlapping spiral on bottom of pie dish (see picture in blog text above). Then layer sweet potato slices along the side of the pie dish, slightly overlapping again.
  4. Spray the potatoes lightly with olive oil-based cooking spray. Sprinkle lightly with a little salt and pepper. Bake for 20 minutes.
  5. Meanwhile, saute onion in olive oil (or some olive oil cooking spray) over medium heat until onion has softened, about 3 to 4 minutes. Remove from heat and mix in drained spinach.
  6. In a medium-sized bowl, whisk together the eggs and Greek yogurt until well-combined and fluffy. Fold in the feta and spices.
  7. To assemble quiche: Add spinach mixture to the bottom of the cooked sweet potato crust. Pour egg mixture over top. Sprinkle with additional feta and top with tomato slices (see picture).
  8. Bake until egg mixture sets, about 28 to 30 minutes.

Notes

*You can either thaw the spinach in the microwave by cooking for a minute or two, or place it in a fine mesh strainer and run very warm/hot water over it. Be sure to squeeze out excess water! You can do this by pressing down on it with your hands while it’s in a strainer or by squeezing it in a cheesecloth, paper towel, or a clean thin dish towel.

**Please be careful when using a mandoline as they are VERY sharp!

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