Spinach & Feta Quiche with Sweet Potato Crust
👩🍳 Step-by-Step Baking Instructions
- Preheat and Prep the Pan: Preheat your oven to 400°F (204°C). Take a 9-inch pie dish or tart pan and use your 1 teaspoon of neutral oil to coat the bottom and sides thoroughly. 🌡️
- Layer the Sweet Potato Crust: Arrange your thin sweet potato rounds along the bottom and up the sides of the pie dish, overlapping them slightly to ensure there are no gaps. Spray or brush the tops of the potatoes with a tiny bit of extra oil, season with a pinch of salt, and bake for 20 minutes until the edges are lightly browned and crisp. Lower the oven temperature to 375°F (190°C). 🍠
- Sauté the Greens: While the crust bakes, heat a skillet over medium heat. Sauté your 1/2 cup of sliced onion and minced garlic for 3 minutes until translucent. Toss in the fresh baby spinach, cooking for 2 to 3 minutes just until it wilts completely. Remove from heat and press out any excess liquid using a paper towel to keep your quiche from getting soggy! 🧅🌿
- Whisk the Egg Base: In a medium bowl, vigorously whisk together the 4 large eggs, 1/4 cup of milk or cream, nutmeg, salt, and pepper until light and foamy. 🥚🥛
- Assemble the Masterpiece: Scatter your sautéed spinach and onion mixture evenly across the bottom of your pre-baked sweet potato crust. Next, evenly drop in your crumbled feta cheese, matching the generous pockets of white cheese visible in . 🧀
- Pour and Bake: Pour the egg mixture slowly over the fillings, making sure it settles evenly into all the corners. Place back in the oven at 375°F and bake for 30 to 35 minutes. You will know it is done when the center is completely set and the top has achieved that gorgeous, golden-brown toasted surface captured in 🧑🍳
- Cool, Slice, and Serve: Let the quiche rest on the counter for 10 minutes to set completely. Slice it into clean wedges and serve warm with a crisp side salad! 🍽️🎉
