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
Scale
- 1 ½ lb sweet potatoes, peeled and diced
- 4 oz fresh spinach
- 1 tablespoon olive oil
- 1 sheet pie crust or puff pastry
- ¾ cup full-fat milk
- 3 large eggs
- ¾ cup gruyère cheese, grated
- ¼ cup parmesan cheese, optional
- 1 clove garlic, finely grated
- ¼ teaspoon salt
- â…› teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
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