Spinach and Feta Quiche with Sweet Potato Crust
This show-stopper of a quiche boasts a crust made of low-carb sweet potatoes, and it's also gluten-free! Use a mandoline (be careful!) or the slicing blade on your food processor to ensure you get nice, even rounds for the crust. You can also substitute goat cheese or a very sharp cheddar for the feta, if you like.
PREP TIME: 25 minutes
COOK TIME: 1 hours 0 minutes
2 medium sweet potatoes, peeled and cut into 1/8 inch thick rounds
1 teaspoon olive oil
1/2 red or yellow onion, sliced
1 5-ounce bag fresh baby spinach
1/2 cup milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1/2 cup feta cheese, crumbled
Preheat oven to 350.
Coat a 9-inch pie plate with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and upsides of plate, cutting slices in half to fit (rounded side up) around the sides. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack. Increase oven temperature to 375F.
Heat a large nonstick skillet over medium. Add oil and onion; sauté 3 minutes. Add spinach and sauté 3 minutes. Remove from heat and set aside.
Combine milk and next 5 ingredients (through egg whites) in a medium bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375 F for 35 minutes or until egg mixture is set. Let stand 5 minutes; cut into 8 wedges. Serve immediately.