Description
This sweet potato quiche is a delightful blend of tender sweet potatoes, fresh spinach, and creamy gruyère cheese, perfect for brunch or dinner gatherings. Easy to prepare and packed with flavor, it’s sure to become a family favorite.
Ingredients
- Sweet Potatoes (1 ½ lb / 670 grams), peeled and diced
- Fresh Spinach (4 oz / 120 grams)
- Olive Oil (1 tablespoon)
- Pie Crust or Puff Pastry Sheet
- Full-Fat Milk (¾ cup / 180 ml)
- Large Eggs (3)
- Gruyère Cheese (¾ cup)
- Parmesan Cheese (¼ cup, optional)
- Garlic (1 clove, finely grated or ¼ tsp garlic powder)
- Salt (¼ teaspoon)
- Black Pepper (⅛ teaspoon)
- Smoked Paprika (½ teaspoon)
- Dried Thyme (¼ teaspoon)
- Dried Rosemary (¼ teaspoon)
- Dried Sage (¼ teaspoon)
Instructions
- Cook the diced sweet potatoes in olive oil until tender, about 15 minutes. Steam and transfer to a bowl.
- Sauté spinach in the same skillet until wilted, about 2 minutes.
- Preheat the oven to 375°F (190°C) and prepare the pie crust in a greased pie dish.
- Whisk together milk, eggs, salt, pepper, smoked paprika, garlic, and dried herbs.
- Layer cooked sweet potatoes and spinach in the crust, sprinkle gruyère cheese, and pour the egg mixture over.
- Bake for 30-35 minutes until the crust is golden and the filling is set. Let cool before slicing.
Notes
You can store leftover quiche in the fridge for up to 3 days or freeze for up to 3 months.
For a richer flavor, consider brushing the crust edges with a beaten egg before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg