| This recipe is liked by 0 person(s). |
Spinach and Goat Cheese Quiche with Sweet Potato Crust
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Spinach and Goat Cheese Quiche with Sweet Potato Crust Adapted from Sprouted Kitchen Cookbook | |
| 8 | eggs |
| 1/2 cup | organic, whole milk or unsweetened almond milk |
| 1/2 teaspoon | ground cumin |
| 1 1/2 tablespoons | coconut oil |
| 2 small | sweet potatoes, thinly sliced with a mandoline |
| 2 | green onions, thinly sliced |
| 6 ounce bag | baby spinach |
| 1/3 cup | crumbled goat cheese |
| Chopped fresh cilantro | |
| Hot sauce, (optional) | |
Place the rack in the upper third of the oven and preheat to 425 degrees.
In a large bowl, whisk together the eggs and milk. Whisk in the cumin and season with salt and pepper.
Heat the coconut oil in a 10-inch ovenproof skillet on medium-high heat. Cook, flipping occasionally, until cooked through, browned and a little bit crispy, about 10 minutes. Sprinkle the green onions over the potatoes, then top with the spinach. Cover with the lid or a cookie sheet to wilt the spinach, about 1 minute.
Reduce the heat to medium and pour the eggs over the spinach and potatoes. Cook until mostly set around the edges. Sprinkle the goat cheese evenly over the top. Place the quiche in the oven to finish cooking for about 5 minutes.
Remove from oven when the eggs are set. Let sit for 5-10 minutes before slicing. When ready to serve, garnish with cilantro and hot sauce and slice into sixths.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe