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

Scale

1 ½ lb sweet potatoes, peeled and diced
4 oz fresh spinach
1 tablespoon olive oil
1 pie crust or puff pastry sheet
¾ cup full-fat milk
3 large eggs
¾ cup Gruyère cheese, shredded
¼ cup Parmesan cheese, optional
1 clove garlic, finely grated
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried sage

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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