I have seen this recipe floating around Goodful on Facebook for a while now so decided it is time to give it a go. This quiche is like a frittata with a yummy sweet potato layer as the base to make it resemble a quiche (but without the pastry!).
Not only is it delicious, it is a well balanced meal with a good mix of veggies, healthy carbs (sweet potato) and protein (eggs and feta). I served it with a handful of mesclun and next time I make this I am planning to also make a chunky tomato sauce to serve with it 😋
This made enough for Brendin and I, so 2 serves. If you wanted to make it go a bit further then add more eggs and an extra dash of milk for each egg.
Sweet Potato Crust Quiche
- 1 medium sweet potato
- 1/4 tsp Himalayan salt
- 2 tsp coconut oil
- 1/2 a red onion, thinly sliced
- 1/2 a red capsicum, thinly sliced
- 1 big handful of spinach
- 60g feta cheese, chopped into cubes or crumbled
- 4 eggs
- 1/2 tsp Himalayan salt
- 1/2 cup of almond milk (or milk of your choice: organic full fat milk, coconut milk etc)
- Pre-heat the oven to 180 degrees.
- Very thinly slice sweet potato or use a mandolin.
- Layer the sweet potato over the base and sides of the quiche dish, making sure it is 3 slices thick.
- Spray with coconut oil or drizzle coconut oil over the sweet potato, sprinkle with 2 pinches of salt and bake in the oven for 20 minutes until soft.
- Cover the cooked sweet potato base with red onion, capsicum, spinach and feta cheese.
- In a bowl whisk the eggs, 1/2 tsp of himalayan salt and almond milk, and pour this over the base.
- Bake in the oven for another 30-40 minutes until the egg is firm in the middle.