In my efforts of experimenting with new recipes and adventures to share with everyone here I am also venturing in to the world of meal planning. My aim is to focus on delicious and healthy quick (and sometimes not-so-quick) meals and side-dishes that really hit the spot. Not every dish will work for everyone, however, with continued experimentation and a growing stockpile of recipes there will be plenty to suit the masses of hungry people out there wanting to make their own healthy home-cooked meal!
With this new venture in mind, I stumbled upon this beauty on Pinterest. This quiche just looks so pretty with it's golden roasted scalloped edges of thinly sliced sweet potato and its simple but flavourful filling of eggs and spinach. I kept things simple with this one and yet it still kicks in to impress mode without a lot of effort. Seriously - try it.
I found that the original recipe inspiration from Fourteen Forty was far too cheese heavy - ya... I said it... too much cheese. But lets face it... winter is here and even though it seems that comfort foods and staying inside more often are inevitable it doesn't also mean that extra pounds and inches around the waistline are inevitable too. However, there's no need to deprive ourselves of eating delicious dishes. Just a little bit of tweaking here and there was needed and we have ourselves a winner!
Sweet Potato Crusted Spinach Quiche
2 tsp coconut oil, melted
3 to 6 sweet potatoes, thinly sliced*
2 tsp coconut oil
½ C onion, thinly sliced
1 clove garlic, chopped finely
1 bunch organic spinach
1 cup mozzarella, grated
1-3 tbsp fresh herbs (dill, parsley, chives) to taste
Sea salt and pepper to taste
Preheat oven to 400F
Slice sweet potatoes thinly with a food processor or mandolin**.
Spread melted coconut oil inside a 9” pie dish ensuring good coverage on bottom and sides so the sweet potatoes won’t stick when ready to serve.
Lay potato slices in pie dish in a crust-like fashion, creating two overlapping layers and bake for 15-20 minutes.
After crust has baked, reduce oven to 375F.
While crust is baking…
Melt next 1 tsp of coconut oil in a sauté pan over medium-high heat and sauté sliced onion until translucent (about 3-5 minutes). Add chopped garlic and continue sautéing for another 2 minutes.
Stir in spinach and sauté until wilted and tender, about 4 minutes.
Once cooked through, remove from heat and let cool for a few minutes before adding to egg/cheese mixture.
While spinach is wilting…
Grate your cheese and chop fresh herb(s) of choice.
While spinach and onions are cooling...
Whisk eggs in a medium bowl then add mozzarella, herbs and salt & pepper. Stir until well combined.
Add spinach/garlic/onion mix to the egg/cheese mixture. Stir to incorporate all the spinach throughout eggs and cheese.
Pour the egg mixture on to the potato crust.
In a 375F oven, bake until the quiche is firm, about 30 minutes.
Let cool for at least 15 minutes to let the eggs fully set and it tastes best a little warm but also great cold.
* Number of sweet potatoes will vary depending on how large they are.
** Get the firm sweet potatoes with the lighter peel and yellow tone flesh. Also, I used a mandolin set on the 1/8” thickness setting for slicing.
Thoughts on how to incorporate this in your weekly meal plan:
1 - Make this on a Sunday afternoon, let it cool completely, slice/divide in to containers for quick grab-n-go breakfasts for those rushed Monday mornings.
2 - Hosting a brunch? Make the crust the night before, then 45 minutes before guests are to arrive, preheat oven, make egg/spinach/cheese mixture and it will be slightly cooled and ready to serve with a salsa and/or guacamole and a side fruit salad.
3 - Breakfast for dinner? While the quiche is baking make a hearty side salad with some grains and veggies to make this a complete meals.
Oh... the possibilities!
Well there you have it! Do you love a good quiche but don't indulge because of the carb calories of a buttery crust? Have you tried making a root vegetable crust before? Let me know if you try this out as I'd love to hear from you!!