Quiche in a Delicious Sweet Potato Crust
You’ll never miss a traditional crust once you try this gluten-free alternative! It’s a favourite in our house, even the kids love the mix of sweetness from the potato and the saltiness from the cheese.
Ingredients
- 2 medium size sweet potatoes
- 1 tsp of coconut oil
- ½ onion
- 1 bag of baby spinach (organic)
- ½ cup of of organic milk
- ½ tsp kosher salt
- ¼ tsp red pepper
- 4 large organic eggs
- 2 organic egg whites
- ¼ tsp black pepper
- 1.5oz feta cheese
Method
- Peel and slice sweet potato thinly. Coat your dish with coconut oil/spray. Layer your dish with sweet potato slices. For the final outer layer, cut your slice in half to create a nice edge.
- Bake for 20 minutes
- Add 1 teaspoon of coconut oil to a fry pan, slice onion and slightly cook, add bag of baby spinach and continue to lightly cook till spinach has wilted.
- In a bowl add half a cup of organic milk, half teaspoon of kosher salt, quarter of teaspoon of red pepper, four large organic eggs, quarter of teaspoon of black pepper and 2 organic egg whites, whisk altogether.
- Place cooked onion and baby spinach on top of the sweet potato base, pour egg mixture on top, then sprinkle with feta cheese.
- Bake for 35 minutes on 350 degrees
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