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sweet potato quiche

A delicious and healthy sweet potato crust quiche loaded with fresh vegetables and goat cheese.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 tbsp cornmeal
  • 2.5 cups grated sweet potato moisture removed and packed
  • 1 tsp salt separated
  • 1 large egg
  • 1 tbsp garlic powder
  • 0.25 tsp ground cloves
  • 0.125 tsp ground pepper
  • 0.75 cup super-fine almond flour
  • 8 large eggs
  • 0.25 cup milk
  • 0.5 tsp sea salt
  • 1 white onion white onion caramelized
  • 2 cups fresh spinach packed
  • 1 red pepper red pepper chopped
  • 0.25 cup sun-dried tomatoes
  • 2 oz goat cheese crumbles

Method
 

Preparation Steps
  1. Preheat oven to 425ºF and prepare a 9-inch round baking pan by brushing with olive oil and sprinkling with cornmeal.
  2. Peel the sweet potato and grate using a coarse cheese grater. Place grated sweet potato in a medium bowl, add 1/2 teaspoon salt, and let sit for 15-20 minutes.
  3. Remove excess moisture by squeezing the grated sweet potato in paper towels. In a bowl, add grated sweet potato, remaining salt, egg, garlic powder, ground cloves, ground pepper, and almond flour. Mix thoroughly.
  4. Transfer the mixture into the prepared pan, pressing to form an even crust about 1/2 to 3/4 inch thick. Bake at 425ºF for 20 minutes.
  5. While crust bakes, prepare vegetables: chop red pepper, caramelize onion, and measure spinach. Whisk eggs, milk, and salt in a bowl.
  6. Spread caramelized onion, spinach, and red pepper over the baked crust. Pour egg mixture over vegetables. Top with sun-dried tomatoes and goat cheese crumbles.
  7. Cover with foil and bake for 20 minutes, then remove foil and continue baking for 10-15 minutes until set and golden.

Notes

Serve warm or at room temperature for a delicious brunch or light dinner.