HARVEST FRESH SWEET POTATO AND SPINACH QUICHE

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Servings 6

Prep. Time 25 minutes

Cooking Time 60 minutes

Ingredients
Directions
    Preheat oven to 350, then peel and slice sweet potatoes, thinly. Coat the baking dish with cooking spray, then fill the bottom of the dish with a layer or two of sweet potatoes slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish, round side facing up. Once the dish is filled, coat one more time with cooking spray. Sprinkle with salt and pepper and a pinch of cayenne. Bake for 25 minutes. Turn oven up to 375.

    For the filling heat a non stick skillet over medium heat, add a splash of olive oil and sauté shallots and garlic until starting to brown then add spinach handfuls at a time, sauté 3 -5 minutes, remove from heat and cool.

    Combine milk and next 7 ingredients in a bowl, crumble feta into milk mixture and stir to mix. Arrange spinach over crust, pour egg mixture over spinach. Bake at 375 for 35 minutes until top nicely browned. Let stand for 5 minutes before serving.

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