This recipe is inspired from a cookbook I recently borrowed from the library called Cook Yourself Thin Faster: Have Your Cake and Eat It Too with Over 75 New Recipes You Can Make in a Flash! (Amazon affiliate link). It focuses on real food with lots of vegetarian recipes. The quiche recipe caught my eye because it’s always been one of my favorite ways to enjoy eggs.
Growing up, my Dad would make quiche for special occasions (like Easter or Christmas) or just to make the weekend feel like a special occasion. He would use a graham cracker crust, which sounds crazy, but the sweetness of the crust contrasted perfectly with the saltiness of the cheese or other ingredients. Unlike my Dad’s three cheese or bacon and swiss quiche, this uses mostly egg whites, unsweetened almond milk, and tons of veggies. It calls for a thinly-sliced yukon gold potato crust, but I used sweet potatoes instead, which remind me of the sweetness of the crust in my Dad’s recipe.
Sweet Potato Crust Quiche
Prep Time: 30 min
Cook Time: 25 min
Ingredients (6 large slices)
- cooking spray
- 1 sweet potato, peeled and sliced into thin rounds (about 1 cup of thin slices)
- 1/2 white onion, diced
- 1 1/2 cups mushrooms, cleaned and sliced
- 3 cups fresh spinach
- 2 eggs
- 1/2 cup egg whites
- 1/2 cup 1% milk
- 1 ounce fontina cheese, shredded
- salt and pepper, to taste
1. Pre-heat oven to 400 degrees.
2. Spray 9-inch round baking dish with cooking spray and arrange potato slices in thin, overlapping layers, along the bottom and sides of the dish. Lightly spray with cooking spray. Bake 15-20 minutes, until lightly browned. Remove and let cool.
3. Lower oven temperature to 325.
4. Saute onion over medium heat until translucent, then add mushrooms and cook softened until most of the liquid has evaporated (about 10 minutes total). Remove from heat and quickly stir in spinach until wilted.
5. Combine eggs and milk, whisking well. Layer spinach mixture over prepared crust, then pour on egg mixture and top with shredded cheese.
6. Bake, uncovered, 20-25 minutes, until the edges are golden brown and the center is just wobbly. Let cool and serve.
I made this Monday night and enjoyed it with a cup of roasted red pepper and tomato soup and toast, but it also re-heated very well for breakfast this week.
What’s your favorite type of quiche? Have you ever had one with a sweet crust?