How to Make Spinach Quiche With a Sweet Potato Crust

by Chef Dad

Healthier adaption using sweet potatoes as the crust and egg whites.

Supplies

  • 1 Large Sweet potato peeled, sliced thin on mandolin
  • 1 Large onion diced
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon Fresh cracked pepper
  • 1 Tablespoon Chili powder
  • 1 Tablespoon Cayenne pepper
  • 3 Tablespoons Dried basil
  • 1 Tablespoon Paprika
  • 4 Cups Spinach
  • 1 Cup Provolone cheese sliced thin
  • 1 Cup Gruyere cheese shredded
  • 1 Cup Egg whites
  • ¼ Cups Olive oil
  • Instructions

    Step 1

    Preheat oven to 400F. In a large bowl add thinly sliced sweet potatoes, salt, pepper, chilli powder and olive oil. Mix and coat well.

    Step 2

    In a shallow dish layer sweet potato along bottom. I cut some in half to line the inside ring. Bake in preheated oven at 400F for 20min.

    Step 3

    In a frypan add diced onions. Sauté until soft and translucent. Add basil, cayenne pepper, paprika, diced pea meal bacon (optional). Stir well to coat. Add spinach until wilted. Mix thoroughly.

    Step 4

    Spinach onion mixture

    Step 5

    After 20 min remove sweet potato from oven.

    Step 6

    Layer provolone cheese on the bottom.

    Step 7

    Add spinach onion mixture and spread evenly. Pour in egg whites. Top with shredded Gruyere cheese. Bake in oven 375F for 35minutes. Enjoy!

    Step 8

    Egg white spinach quiche with a sweet potato crust!