Every week we've been receiving 3or 4 sweet potatoes in our CSA. That is a lot of sweet potatoes for two people to eat. Needless to say we have been searching for ways to use them up.
This recipe, from the folks at Cooking Light certainly helped with the 'using up' bit! This Sweet Potato Crusted Spinach Quiche is a fresh new take on the classic quiche recipe. The sweetness of the sweet potato, rather than your traditional buttery crust, compliments the savory spinach and eggs perfectly. The feta cheese adds just the right amount of saltiness that makes this dish particularly delicious.
Because it doesn't contain the regular crust it is quite low in fat and calories. Of course, just let people think you were being inventive. . . if they suspect you were going for healthy they may claim to not enjoy their portion! :-)
Spinach and Feta Quiche with Sweet Potato Crust
2 medium sweet potatoes
1 teaspoon canola oil
1 (5-ounce) bag baby spinach
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. The mandoline speeds up the process significantly and gives you even slices. 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. Once the entire dish is filled, coat one more time with cooking spray. Bake for 20 minutes. Turn heat up to 375°.
For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool.
Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.