Dr. Daves Spinach & Sundried Tomato Quiche with Sweet Potato Crust
The simple, scalloped shell made from thinly sliced rounds of sweet potatoes make this version of a popular brunch (or supper) dish gluten-free.
Servings: 5 2 slices per serving
- 1 large sweet potato washed
- 1 teaspoon avocado oil
- 1 medium yellow onion finely diced
- ¼ cup sundried tomatoes chopped
- 10 ounces frozen spinach (1 package thawed) or 2 cups fresh baby spinach
- 2 cloves garlic minced
- 1/4 teaspoon Himalayan salt
- 1/4 teaspoon fresh ground black pepper
- 2 large eggs
- 4 large egg whites
- 1/4 cup skim milk
- 2 tablespoon feta cheese
Make the Crust
Brush a 9-inch pie plate with avocado oil. Layer sweet potatoes in slightly overlapping concentric circles on bottom and upsides of plate, cutting the slices in half to fit (rounded side up) around the sides. Brush potatoes with avocado oil. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack. Increase oven temperature to 375°F.
Start the Filling
Meanwhile, in a medium pan, warm oil over medium-high heat. Finely dice the onion and garlic then add to the pan. Cook until almost translucent, about 6 to 8 minutes. Add sundried tomatoes and cook about 3 to 4 minutes. Stir in spinach, salt, and pepper; cook until water from the spinach is released, about 1 to 2 minutes. Remove from heat. Transfer the mixture from pan into the sweet potato pie shell.
In a bowl, add eggs, egg whites, and milk. Using a fork, whisk to combine. Pour eggs over vegetable mixture in the pie shell. Dot the feta cheese over the top of the quiche.
Cook quiche in the oven until eggs in the center are set, about 35 to 40 minutes.
Remove from the oven and let cool just a few minutes before slicing. Serve.