This Spinach & Feta Quiche with a sweet potato crust is a fresh, wholesome twist on a classic. Packed with vibrant greens, creamy feta, and a naturally gluten-free crust, it’s as nourishing as it is satisfying. Perfect for brunch, lunch, or those “what’s for dinner?” moments.
Spinach & Feta Quiche with Sweet Potato Crust
2 medium sweet potatoes, peeled & cut into ⅛” thick slices
1 tsp oil
½ cup sliced onion
1 (5oz) bag spinach
½ cup milk
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper
5 large eggs
1½ ounces feta cheese, crumbled (about ⅓ cup)
—
Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray or oil. Layer sliced sweet potatoes in slightly overlapping concentric circles on bottom & up sides of pie plate, cutting slices in half to fit around sides. Brush slices with oil & bake until potatoes are slightly tender, about 20 min. Remove & increase oven temp to 375°F.
Heat large skillet over medium heat. Add oil & onion; sauté for 3 min. Add spinach; sauté for 3 min. Remove from heat & let cool.
Combine milk, salt, black pepper, crushed red pepper & eggs in a medium bowl; whisk. Arrange spinach mixture in crust; pour egg mixture over spinach & sprinkle with feta. Bake until egg mixture is set, about 35 min.
Let stand for 5 min; cut into 8 wedges.
---
www.eatingwell.com/recipe/8028382/spinach-feta-quiche-sweet-potato-crust/