Spinach and Kale Quiche with Sweet Potato Crust

  • 2 medium sweet potatoes
  • olive oil, spray
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 clove garlic, diced
  • 1 bunch spinach
  • 3 eggs
  • 1 cup mozzarella cheese, grated
  • salt and pepper, to taste
  1. Preheat oven to 400 F.  Coat a pie pan with butter and set aside.
  2. Peel sweet potatoes and slice thinly. Lay potato slices out in pie dish in a crust-like fashion, spray with olive oil and bake for about 15 minutes or until the potatoes are slightly soft. Remove from the oven and reduce temperature to 375 degrees.
  3. Heat a large saute pan over medium heat. Add the tablespoon of butter. Once melted, add the shallot and cook until transparent, about 5 minutes. Add the garlic, kale and spinach, tossing until greens are wilted and tender, about 4-5 minutes.
  4. Whisk eggs in a medium bowl. Then stir in the cheese.
  5. Combine the spinach mixture with the egg. Add salt and pepper to taste. Pour the combined mixtures into the crust. Sprinkle mozzarella cheese on top
  6. In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
  7. Serve warm and enjoy!


adapted from oakhurstkitchen.com


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