Description
This Sweet Potato Quiche features a savory filling of sweet potatoes, spinach, and creamy cheese, wrapped in a flaky crust. Perfect for brunch or dinner!
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, defrosted
- ¾ cup Full-Fat Milk
- 3 Large Eggs
- ¾ cup Gruyère Cheese, grated
- ¼ cup Parmesan Cheese, grated (optional)
- 1 clove Garlic, finely grated (or ¼ tsp garlic powder)
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Dried Rosemary
- ¼ teaspoon Dried Sage
Instructions
- Heat olive oil in a skillet over medium heat, add sweet potatoes, cover, and steam until fork-tender.
- Sauté spinach in the same skillet until wilted, then set aside.
- Preheat oven to 375°F (190°C) and prepare a greased 10-inch pie pan with the crust.
- In a bowl, whisk together milk, eggs, smoked paprika, garlic, herbs, salt, and pepper.
- Layer sweet potatoes and spinach in the crust, sprinkle with cheese, and pour the egg mixture over the top.
- Bake for 30-35 minutes until the crust is golden and filling is slightly soft. Let it sit for 10-15 minutes before slicing.
Notes
Ensure sweet potatoes are cooked thoroughly to prevent a soggy crust.
Using room temperature eggs leads to a fluffier filling.
Optional: Top with fresh herbs before serving for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 100mg