Looking for a gluten-free and clean eating quiche? Look no further. I tend to make a “crustless” quiche, since a) I don’t think the curst normally stands up 4-5 days post-baking — it’s usually a soggy disaster — and b) I’m cooking for one, so I can’t eat my leftovers that fast. My mom sent me Cooking Light‘s idea to make a Sweet Potato Crust Quiche. I tried it and it was perfection. The crust is really quite easy to make and never turns into that mushy mess that a traditional pie crust does. The sweet potatoes also add a sweetness to the quiche with which you really can’t argue. You just slice up the potatoes, bake the crust, assemble the filling while the crust bakes and then you’re left with this week’s perfectly tasty breakfast.
Ingredients (serves 4).
- 1 large sweet potato
- Cooking spray
- 2 t light olive oil
- 1/2 t minced garlic
- 1 bag (5 oz.) baby spinach
- 5 eggs
- 1 c unsweetened almond milk
- 1/4 c shredded mozzarella
- Salt/pepper to taste
For the Crust:
- Preheat the oven to 350°F and grease a pie pan.
- Wash, peel and then slice sweet potatoes using a knife (what I used) or a mandoline if available. (The mandoline speeds up the process and gives consistently thick and even slices.)
- Coat a pie dish with cooking spray. Then fill the bottom of the dish with 1-2 layers of sweet potato rounds so they fully cover the bottom of the pan.
- Cut some of the sweet potato slices in half for a half-moon/circle shape to fill the edges of the pie pan to form a crust. Place round side facing up with the flat side facing down against the bottom of the pan.
- Once the entire dish is filled, coat potato rounds one more time with cooking spray. Sprinkle with freshly ground black pepper (optional).
- Bake crust for 15 min.
For the Quiche:
- Increase oven temperature to 425° F.
- In a frying pan or skillet, heat oil over medium heat. Add garlic and sauté until just barely brown. Fold in spinach and heat until sautéed and wilted. Remove from heat.
- Whisk together eggs and milk until smooth. Fold sautéed greens until evenly coated.
- Pour egg/spinach mixture over pre-baked sweet potato crust. Sprinkle with shredded mozzarella on top.
- Bake for 20-30 min or until quiche is firm and cooked through and mozzarella begins to brown.
- Allow the quiche to cool 5 min before serving to help solidify. Season with salt and pepper to taste.
Adapted from Cooking Light‘s “Spinach and Feta Quiche with a Sweet Potato Crust.”