Imagine a breakfast so deliciously unexpected, it transforms your ordinary morning routine into a culinary adventure. This Sweet Potato Crust Quiche isn't just another breakfast dish—it's a game-changing recipe that replaces traditional pastry with a nutrient-packed, gluten-free sweet potato crust that will make your taste buds dance and your body thank you. Perfect for health-conscious foodies and those looking to add a creative twist to their breakfast repertoire, this quiche promises a mouthwatering experience that's as nutritious as it is delectable.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Breakfast
Serves: 6 servings
Ingredients
- 2 large sweet potatoes, grated
- 4 eggs
- 1 cup milk
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it with olive oil or cooking spray.
- Wash and peel the sweet potatoes. Using a box grater or food processor, grate the sweet potatoes into fine shreds. Place the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
- Transfer the grated sweet potatoes to a mixing bowl. Press the sweet potato shreds into the prepared pie dish, creating an even crust that covers the bottom and sides of the dish. Use your fingers to compact the sweet potato firmly.
- Bake the sweet potato crust for 15 minutes to help it set and become slightly crispy. Remove from the oven and let it cool for a few minutes.
- In a large mixing bowl, whisk together the eggs and milk. Season with salt and pepper. Add chopped spinach and mix well.
- Sprinkle the crumbled feta cheese evenly across the pre-baked sweet potato crust. Carefully pour the egg and spinach mixture over the cheese.
- Arrange the halved cherry tomatoes on top of the egg mixture, gently pressing them slightly into the filling.
- Return the quiche to the oven and bake for 30-35 minutes, or until the center is set and the top is golden brown. The quiche should be slightly firm when gently shaken.
- Remove from the oven and let the quiche cool for 10 minutes before slicing. This allows the filling to set and makes serving easier.
- Slice into 6 wedges and serve warm. Can be enjoyed immediately or refrigerated and reheated later.
Tips
- Moisture is the Enemy: When preparing your sweet potato crust, thoroughly squeeze out excess liquid using a clean kitchen towel. This ensures a crispy, firm crust that won't become soggy.
- Customize Your Filling: While this recipe features spinach and feta, feel free to experiment with different vegetables and cheeses to suit your taste or use what's in your refrigerator.
- Achieve the Perfect Crust: Press the grated sweet potatoes firmly and evenly into your pie dish, ensuring a uniform thickness for consistent baking.
- Don't Rush the Cooling: Allow the quiche to rest for 10 minutes after baking. This helps the filling set and makes slicing much easier.
- Make-Ahead Friendly: This quiche can be prepared in advance and reheated, making it perfect for meal prep or busy mornings.
- Temperature Matters: Use room temperature eggs for a smoother, more consistent egg mixture.
- Optional Garnish: Consider topping with fresh herbs like basil or chives before serving for an extra burst of flavor.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 12g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 145mg
