Recipes / Mains
Sweet Potato Crust Quiche
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Lately I’ve been really into cooking healthier dishes and using more veggies however I can. My latest experiment was a quiche with a sweet potato crust. The sweet potato gave it a naturally juicy, kind of sweetish touch and creates the perfect chip-like consistency around the edges. Honestly, it turned out so good that after just one bite, my boyfriend stared at me and said “The way to a man’s heart truly is through good food”. He loved it, I loved it and it’s healthy — it’s a WINNER! Plus, the quiche is fairly easy to make and I’m going to tell you just how.
At a glance
Prep20 min
Cook55 min
Total1 h 15 min
Makes6 slices
LevelMedium
Sweet Potato Crust Quiche
A healthy take on a quiche with a naturally sweet, chip-crisp sweet potato crust, spinach and goat cheese.
Ingredients
Method
- Preheat the oven to 180°C, peel and slice the sweet potatoes. I used a mandoline so all the pieces were evenly thick, but a knife does the job just as well. Coat the dish with butter, then cover the bottom of the dish with sweet potato slices. Cut the rest of the slices in half and fill around the edges, round sides upwards. When the dish is covered with the sweet potato slices, spread some olive oil, salt and pepper over. Bake the crust for 20 minutes.
- Mince the onions. Heat a pan over medium heat, add the coconut oil and the onions. When the onions are golden, add the spinach and sauté for 3 minutes. Remove from heat and set aside.
- In a bowl, whisk the eggs, rice milk, salt, pepper and paprika powder.
- Spread the spinach and onion filling on the sweet potato crust. Add goat cheese pieces and pour the egg mixture all over.
- Bake at 180°C for 35 minutes. Let the quiche cool for 5 minutes and ENJOY!
