Lately I’ve been really into cooking healthier dishes and using more veggies however I can. My latest experiment was a quiche with sweet potato crust. The sweet potato gave it a naturally juicy kinda sweetish touch and creates the perfect chip-like consistency around the edges. Honestly, it turned out so good that after just one bite, my boyfriend stared at me and told “The way to a man’s heart truly is trough good food”. He loved it, I loved it and it’s healthy – it’s a WINNER! Plus, the quiche is fairly easy to make and I’m gonna tell you just how.
What you’re gonna need
- 24 cm glass flan dish
- 1 tsp butter
- 2 medium sweet potatoes
- 1 package baby spinach
- 150 ml rice milk (or regular milk)
- 80 g goat cheese
- 2 shallot onions
- 6 eggs
- 1/2 tsp red paprika powder
- 1 tbsp coconut oil
- 1 tbsp extra virgin olive oil
- rose salt
- Preheat the oven to 180°, peel and slice the sweet potatoes. I used a mandoline, so all the pieces were evenly thick. But a knife does the job just as well. Coat the dish with butter, then cover the bottom of the dish with sweet potato slices. Cut the rest of the slices in half and fill around the edges, round sides upwards. When the dish is covered with the sweet potato slices, spread some olive oil, salt and pepper. Bake the crust for 20 minutes.
- Mince the onions. Heat a pan over medium heat. Add coconut oil, add the onions. When the onions are golden add the spinach. Sauté for 3 minutes. Remove from heat and set aside.
- In a bowl, whisk the eggs, rice milk, salt, pepper and paprika powder.
- Spread the spinach and onion filling on the sweet potato crust. Add goat cheese pieces and pour the egg mixture all over.
- Bake at 180° for 35 minutes. Let the quiche cool for 5 minutes and ENJOY!