| This recipe is liked by 0 person(s). |
Sweet Potato and Yam Crusted Spinach and Chorizo Quiche
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Sweet potatoes and yams make one heck of a crust substitute, saving you calories and adding some great flavor in the process. | |
| 2 lg | chorizo sausages, coined |
| 4 lg | sweet potatoes, peeled and shredded |
| yams, alternative | |
| 10 eggs total (2 for binding, 8 to whisk for frittata) | |
| 1 Tbsp | cooking fat |
| 1 c | water |
| 2 c | spinach, coarsely chopped |
| ½ tsp | sea salt |
| 2 tsp | ground pepper |
Freshly chopped basil, for garnish
1. HEAT oven to 350°F. Coin the chorizo sausage and cook over medium heat for 10 to 15 minutes in a skillet. Use tongs to turn them over until they are slightly brown on both sides. Drain excess fat if needed.
2. GRATE the sweet potatoes and yams into a large glass bowl using a food processor or stand grater. Whisk 2 eggs in a small glass bowl and then combine them with the sweet potato. Using your hands, mix everything together and create a paste-like consistency.
3. GREASE a deep (non-stick oven-safe) skillet with a cooking fat such as coconut oil, making sure it is coated well. Take the potato mixture and press it into the bottom and sides of pan, creating a crust-like layer. You don’t want it too thick, but you want it so there are no large gaps or holes in the crust. Bake crust in oven until edges become slightly brown, 35 to 40 minutes. Remove and set aside, and turn oven temperature up to 375°F.
4. WHISK the remaining eggs together in a medium glass bowl while crust bakes. Add water and continue to whisk. Finally, add spinach, salt and pepper.
5. LAYER the cooked sausage coins on top of the crust first and then pour the egg mixture into the skillet (do not overflow). If you tolerate dairy add in feta, Gruyère, Havarti, mozzarella, or Parmesan cheese. Bake until middle of quiche is no longer liquid, 35 to 40 minutes. You can check with a wooden pick. Remove from oven and let cool before slicing, 10 to 15 minutes. Garnish with basil.
NUTRTITION (per serving) 302 cal, 17 g pro, 18 g carb, 3 g fiber, 5 g sugars, 18 g fat, 7.5 g sat fat, 595 mg sodium
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe