Spinach & Feta Quiche with Sweet Potato Crust

Here’s a delicious and wholesome recipe for Spinach & Feta Quiche with Sweet Potato Crust—perfect for breakfast, brunch, or a light dinner:

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🥧 Spinach & Feta Quiche with Sweet Potato Crust

🌿 Ingredients

For the Sweet Potato Crust:

• 2 medium sweet potatoes, peeled and thinly sliced into rounds

• 1 tbsp olive oil

• Salt and pepper, to taste

For the Quiche Filling:

• 1 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2–3 garlic cloves, minced

• 4 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)

• 4 large eggs

• ½ cup milk (or dairy-free milk)

• ½ cup crumbled feta cheese

• ¼ tsp nutmeg (optional)

• Salt and pepper, to taste

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🥄 Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C).

2. Prepare the Sweet Potato Crust:

   • Lightly grease a 9-inch pie dish.

   • Layer the sweet potato rounds in the bottom and up the sides, overlapping slightly.

   • Brush with olive oil and sprinkle with salt and pepper.

   • Bake for 20 minutes until slightly tender. Remove from oven and set aside.

3. Make the Filling:

   • In a skillet, heat olive oil/butter over medium heat.

   • Sauté onion until soft (about 5 minutes), then add garlic and cook for another minute.

   • Add spinach and cook until wilted. Let cool slightly.

4. Mix the Egg Mixture:

   • In a bowl, whisk eggs, milk, salt, pepper, and nutmeg.

   • Stir in the sautéed spinach mixture and crumbled feta.

5. Assemble and Bake:

   • Pour the egg mixture over the sweet potato crust.

   • Bake for 30–35 minutes, or until set and slightly golden on top.

6. Cool & Serve:
   Let it rest for 10 minutes before slicing. Serve warm or chilled.