Thursday, February 5, 2015

Sweet Potato Crusted Spinach Quiche

Dear Jess,

As you know I got through fazes of having love affairs with different foods. Right now, I'm lusting after sweet potatoes. I have been making sweet potato, leek soup; oven roasted sweet potato, brussel sprouts and onions; and now, Sweet Potato Crusted Spinach Quiche.

To be honest, I didn't expect this to be anything special. Actually I expected Jason to ask me not to make a quiche for dinner again (as it usually isn't filling enough.) To my astonishment, before he was done his first piece, he said - TWICE - "Sally, this is really good quiche!" And then again the next night as we were eating something different for dinner he said "That quiche you made yesterday was really good!" ... I think that qualifies this meal as a huge success. It also means I will be making it again in the near future.

Sweet Potato Crusted Spinach Quiche
adapted from

4-6 small sweet potatoes, peeled and thinly sliced into medallions
Olive oil spray
2 large handfuls fresh spinach, roughly chopped
1/2 cup onion, finely chopped
1 clove garlic, minced
6 eggs, beaten
1 tsp thyme
1 tsp oregano
1/4 - 1/2 cup goat cheese
salt and pepper to taste

Peel sweet potatoes and slice thinly with a food processor, mandolin or a very sharp knife. (Watch your fingers!)

Lay potato slice out in a pie dish in a crust-like fashion, spray with oil and bake at 400F fro 15 minutes. After the crust has baked, reduce oven heat to 375F.

Spray a saute pan with oil and saute sliced onion and minced garlic until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Remove from pan, and place on top of sweet potato crust. Sprinkle goat cheese on top of spinach mixture.

In a medium bowl, lightly beat your eggs. Add herbs, salt and pepper, and mix again. Pour eggs over your quiche.

In your oven, bake until the quiche is firm and browned, about 40 minutes.

This tastes the best when it's still warm.


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