Description
This Sweet Potato Quiche boasts an irresistible blend of creamy eggs, rich Gruyère cheese, and tender spinach. It’s a healthy and satisfying meal perfect for any occasion, offering comfort and flavor in every bite.
Ingredients
- Sweet Potatoes (1 ½ lb, peeled and diced)
- Fresh Spinach (4 oz)
- Olive Oil (1 tablespoon)
- Pie Crust or Puff Pastry (1 sheet)
- Full-Fat Milk (¾ cup)
- Large Eggs (3)
- Gruyère Cheese (¾ cup, grated)
- Parmesan Cheese (¼ cup, optional)
- Garlic (1 clove, finely grated)
- Salt (¼ teaspoon)
- Black Pepper (â…› teaspoon)
- Smoked Paprika (½ teaspoon)
- Dried Thyme (¼ teaspoon)
- Dried Rosemary (¼ teaspoon)
- Dried Sage (¼ teaspoon)
Instructions
- Cook the diced sweet potatoes in olive oil, adding salt, and a splash of water until tender, then sauté the spinach until wilted.
- Preheat the oven to 375° F (190° C). Fit the pie crust or puff pastry into a greased pie pan.
- Whisk milk, eggs, smoked paprika, garlic, herbs, salt, and pepper in a bowl to make the filling.
- Layer cooked sweet potatoes and spinach in the prepared crust, then add grated Gruyère cheese and pour egg mixture over the top.
- Bake for 30-35 minutes until the crust is golden and filling is set. Let cool before slicing.
Notes
Allow the quiche to cool for 10-15 minutes for better flavor and texture before slicing.
Store leftovers in the fridge for 3-4 days or freeze for up to 3 months, reheat in the oven.
Using room temperature eggs creates a smoother filling.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg