Sweet Potato Spinach Feta Quiche
Sweet Potato Spinach Feta Quiche recipe idea. A healthy low carb crust of sweet potato with tasty spinach and feta goats cheese filling.
- Prep Time: 20 min
- Cook Time: 65 min
- Total Time: 85 min
- Yield: 4-6 servings 1x
- Category: Desserts, breakfast, snack
- Method: Oven Baking
Ingredients
Scale
- 1 large orange sweet potato (peeled and sliced thinly)
- 240 grams of button Mushrooms sliced
- 1/2 tsp of garlic flakes (or Chopped cloves)
- 1 cup of spinach or Swiss chard shredded
- 4 eggs
- 1 Cup of milk
- 60 g or half a cup of goats Feta cheese (or feta substitutes)
- 1/4 cup of Parmesan cheese grated
- 1/2 cup of Mozzarella cheese grated
- Salt and pepper to taste
- Parsley or basil for top of cheese.
Instructions
- Heat oven to 180 Deg. C (350 Deg. F)
- Grease the pie or tart dish with butter or spray and cook.
- Peel and slice the sweet potato into thin slices, for the crust of the quiche. Line the greased dish at the bottom and cut some slices in half to fit the side of the quiche dish. Bake in the oven for about 15-20 minutes until the sweet potato is half tender. (it will still cook further) Leave to cool for about 5 minutes before adding the filling. In the meantime sauté the rest.
- Rinse and slice mushrooms, then sauté mushrooms garlic and salt and pepper and the spinach for about 5 – 7 min. till tender.
- Add the cooked mushroom, spinach, then the crumbled feta over the top of the mushrooms.
- Whisk eggs and milk and salt and pepper.
- Pour this egg and milk mixture over the mushroom, spinach and feta and then sprinkle the cheese mix over the egg and sprinkle some parsley or basil over the top.
- Bake until brown and firm for about 45 minutes until the egg sets firm and puffs up.
- Leave to cool a little on a cooler rack.
- Serve warm or cool as desired, for a tasty filling and healthy breakfast or for a savory dessert.