6 hours ago
Tuesday, November 22, 2016
I liked this idea of saving calories and carbs by making a quiche crust out of sliced sweet potatoes.
You can add in any cheese you like for this recipe.
The holidays are coming, so I am trying to keep it light when I can.
Spinach & Feta Quiche w/ Sweet Potato Crust (adapted from Cooking Light):
2 medium sweet potatoes
1 teaspoon olive oil
1 (5-ounce) bag spinach (I like real spinach, not baby spinach)
1 small onion, sliced or chopped
1/2 cup 1% low-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
Preheat the oven to 350°, then peel and slice sweet potatoes. I sliced mine using a mandoline, but a knife works great as well.
Coat a pie dish with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. It's ok if you have a double layer, the more sweet potatoes, the better.
Once the entire dish is filled, spray the sweet potatoes w/ more cooking spray. Bake for 15-20 minutes.
Turn heat up to 375°.
While the sweet potatoes are baking, make the spinach filling.
In a large skillet, heat the onion in olive oil for 3 minutes until translucent. Add in the spinach and cook another 3 minutes until the spinach is wilted. If you have liquid in the pan, just drain or squeeze it out. Season the spinach onion mixture liberally with kosher salt, hot pepper flakes and black pepper. Let the filling cool.
Once the filling has cooled, spread it into the sweet potato crust.
Mix the eggs w/ milk and pour the custard over the filling, it's ok if it goes over the sides of the potatoes.
Dot the top with the crumbled feta.
Bake in the 375F oven for 35 minutes, until puffed and golden.
I used a Pyrex glass pie dish, and the quiche came out of the pan like a dream.
Keepin' it light (until coffee time when I have a slice of cake).