Description
This Sweet Potato Quiche combines creamy eggs, nutty Gruyère, and fresh spinach, all enveloped in a crispy crust, making it perfect for brunch or a cozy dinner.
Ingredients
- Sweet Potatoes (1 ½ lb, peeled and diced)
- Fresh Spinach (4 oz)
- Olive Oil (1 tablespoon)
- Pie Crust or Puff Pastry (1, defrosted)
- Full-Fat Milk (¾ cup)
- Large Eggs (3)
- Grated Gruyère (¾ cup)
- Grated Parmesan Cheese (¼ cup, optional)
- Garlic (1 clove, finely grated)
- Seasoning (salt, black pepper, smoked paprika, dried thyme, dried rosemary, dried sage)
Instructions
- Cook sweet potatoes in a skillet with olive oil, salt, and water until tender, then steam spinach until wilted.
- Preheat oven to 375°F (190°C) and prepare a greased pie pan with the pie crust.
- In a bowl, whisk milk, eggs, garlic, and seasonings until combined to create a custard-like mixture.
- Layer cooked sweet potatoes and spinach in the crust, add Gruyère, then pour the egg mixture over it until just below the rim.
- Bake for 30-35 minutes until the crust is golden and filling is set. Let cool for 10-15 minutes before slicing.
Notes
Let quiche cool for 10-15 minutes after baking for easier slicing.
Use room-temperature eggs and milk for a fluffier texture.
If substituting cheese, consider mixing varieties for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 79mg