Sweet Potato Crust Spinach Feta Quiche

Serves 4


  • 2 medium sweet potatoes
  • 1 teaspoon canola oil
    1 (5-ounce) bag baby spinach
  • 1/2 cup 1% low-fat milk
    1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
    1/4 teaspoon crushed red pepper
  • 4 large eggs
    2 large egg whites
  • 1.5 ounces feta cheese, crumbled


(A note from Dr. C: I think next time I plan to grate the potato as I was not a 100% happy with the crust…It still worked but I think it needs a tweak).

  1. Preheat the oven to 350°,
  2. Peel and slice sweet potatoes.. The mandoline speeds up the process significantly and gives you even slices.
  3. Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices.
  4. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up.
  5. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes.
  6. Turn heat up to 375°.
  7. For the filling, heat a nonstick skillet over medium heat.
  8. Add spinach; sauté 3 minutes. Remove from heat; cool.
  9. Combine milk and next 5 ingredients in a bowl; stir with a whisk.
  10. Arrange spinach mixture in crust;
  11. pour egg mixture over spinach.
  12. Sprinkle with feta.
  13. Bake at 375° for 35 minutes.
  14. Let stand 5 minutes;
  15. cut into 4 wedges.

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