Sweet Potato Crust Quiche Recipe
Skeptical! That was me. I have been seeing sweet potato crust quiche recipes everywhere. I was not hopeful that it would taste good or that it would even work. In the spirit of trying new things, I gave it a whirl. This particular recipe is inspired by a Cooking Light recipe I had seen. It just needed a few tweaks to make it a little more #anti-cancer. If you happen to catch the original live broadcast on Periscope you could see the delight I felt even after one bite. This one is a keeper. Grain free, gluten free, vegetarian and anti-cancer all the way!
One of our most popular recipes! In just a few steps you have a crustless quiche that your body loves and cancer hates! Sweet Potato Crust Quiche is a delight!
- 2 medium sweet potatoes peeled and cut into paper-thin slices
- Coconut Oil Cooking Spray
- 1/2 cup yellow onion diced
- 2 garlic clove minced
- 2 cups raw spinach packed
- 1/2 cup almond milk unsweetened
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 6 large pasture raised eggs
- 1/4 cup cup feta cheese crumbles
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Preheat oven to 350°. Coat 9” pie plate with coconut oil.
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Starting on the bottom around edges, layer sweet potatoes overlapping in a circle. Cover bottom first in one thin layer. For the edges cut left over sweet potatoes in half round. Place flat edge down toward the bottom of pie plate. Make sure they are overlapping.
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Spray sweet potatoes with coconut oil. Bake for 20 minutes until edges are slightly crisp. While these are baking prepare the quiche mixture.
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In a sauté pan heat 1 tsp. of coconut oil. Add onions and garlic to hot skillet and sauté for 1- 2 minutes until onions are slightly brown. Add spinach and sauté until fully wilted. Remove from heat and set aside to cool slightly.
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In a large mixing bowl add eggs and beat slightly. Add almond milk, salt, pepper, and red pepper flakes, gently mix.
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Remove pie plate from oven and let cool slightly. Increase oven heat to 375°. Layer in spinach mixture and spread evenly, careful not to move sweet potato crust around. Pour egg mixture over the top slowly and evenly. Top with feta cheese, evenly.
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Bake for 35 minutes at 375°. Let stand and serve hot. Makes 8 wedges.
Can be stored and reheated easily and effectively! Cool completely then cover tightly. Store in refrigerator for up to 2 days. Not recommended to freeze the sweet potatoes might get mushy! ICK!
