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QUICHE - Sweet Potato Crusted Spinach Quiche
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| Sweet Potato Crusted Spinach Quiche [Brunch] Ingredients: | |
| 6 small | sweet potatoes |
| Olive oil spray | |
| 1 bunch | organic spinach |
| 1/2 small | onion |
| 1 clove | garlic |
| 4 | eggs |
| 1 cup | grated fresh mozzarella |
| Spring herbs (dill, parsley, chives) to taste | |
| 1 tablespoon | organic white miso, (optional) |
| 1/4 cup | goat cheese |
| 1/4 cup | asiago cheese, (to sprinkle on top) |
| Sea salt | |
| pepper to taste | |
Instructions:
Peel sweet potatoes and slice thinly with a food processor.
Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
Blend eggs and mozzarella in a medium bowl. Add herbs, goat cheese, and miso. (Miso makes everything taste better, but may be omitted.)
Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.
In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
Tastes best a little warm.
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