Sweet Potato Quiche
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
8
Serves Servings
Video Recipe Below:
Ingredients
- 2 Packages Harvest Fresh Cubed Sweet Potato
- Oil, drizzle
- Salt and Pepper, drizzle
Spinach Filling
- 1 Bag Harvest Fresh Spinach
- 2 Harvest Fresh Shallots, sliced
- 2 Garlic Cloves, minced
- 1 Tbsp. Butter
Egg Filling
- 3 Eggs
- 2/3 Cup half and half cream
- 2/3 Cup Milk
- 1/3 Cup Gruyere Cheese, shredded
- ¼ Tsp. Nutmeg
- ½ Zest of Lemon
- ½ Tsp. Salt
- ¼ Tsp. Pepper
Topping
- 1/4 cup Feta Cheese, crumbled
Directions
- Pre-heat oven at 400 degrees, spray a 9” baking dish with cooking spray or greased.
- Sweet Potato Pie Crust: In a large pot, add salt, add Cubed Sweet Potatoes, boil, until soft and tender. Remove from heat, let cool. Once cooled, In a bowl, mash sweet potatoes.
- In baking dish add mash sweet potatoes, press firmly and building up the sides in baking dish, forming a sweet potato pie crust, drizzle oil and salt and pepper. Place in oven for 10 min. and bake until hardened.
- Spinach Filling: In a large skillet, melt butter, add shallots, sauté, until translucent, add garlic, sauté until fragrant, add spinach, sauté until wilted and water is reduced. Set aside
- Egg Mixture: In a bowl, whisk eggs, cream, milk, salt, pepper, nutmeg, lemon zest and gruyere cheese. Whisk well.
- For Assembly: Once Sweet Potato Pie crust is baked, add spinach mixture, egg mixture, top with feta cheese.
- Bake for 35 minutes at 350 degrees, bake until cooked, and cheese is melted. Remove from heat and ready to serve.
What You Need
