Sweet Potato Crust Quiche with Spinach & Feta Bliss

This Sweet Potato Crust Quiche with Spinach & Feta transforms ordinary ingredients into an extraordinary breakfast delight.

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Prep Time 20

Cook Time 45

Cooling Time 10

Total Time 1 15

Servings: 6 slices

Course: Breakfast

Cuisine: Healthy

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

2 cups Sweet Potatoes Thinly sliced
1 tablespoon Olive Oil For greasing the pie dish

For the Filling

1 medium Yellow Onion Chopped
2 cloves Garlic Minced
4 cups Fresh Baby Spinach Chopped
4 large Eggs
1 cup Reduced-Fat Greek Yogurt Can swap with coconut yogurt for dairy-free
1 cup Feta or Goat Cheese Crumble
2 medium Roma Tomatoes Sliced
to taste Salt and Pepper Adjust according to preference
1 teaspoon Crushed Red Pepper Optional for heat

Equipment

9-inch pie dish
Mandoline slicer or sharp knife
skillet
Mixing Bowl

Method

Preparation

Preheat your oven to 375°F (190°C).
Thinly slice the sweet potatoes into approximately 1/8-inch thick rounds.
Lightly grease your pie dish with olive oil spray and arrange sweet potato slices in a spiral pattern.
Bake the crust for 15 minutes.
Sauté the onion in olive oil until softened, then add garlic and spinach until wilted.
Whisk together eggs and Greek yogurt until fluffy, then fold in feta, salt, and pepper.
Spread the sautéed mixture over the crust, then pour the egg mixture and top with tomato slices.
Bake for 30-35 minutes or until set and golden.
Let cool for 5-10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Customize with your favorite vegetables or herbs. Allow to cool before slicing for better texture.

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