Description
A savory quiche filled with sweet potatoes and spinach, perfect for breakfast or brunch.
Ingredients
Scale
- 1 pie crust
- 2 cups sweet potatoes, peeled and diced
- 2 cups fresh spinach
- 1 cup milk
- 4 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- In a pot, boil sweet potatoes until tender, about 10 minutes. Drain and set aside.
- In a skillet, sauté spinach until wilted.
- In a bowl, whisk together milk, eggs, salt, pepper, and nutmeg.
- Spread sweet potatoes and spinach evenly in the pie crust.
- Pour the egg mixture over the vegetables.
- Sprinkle cheese on top.
- Bake for 35-40 minutes or until the quiche is set.
- Let cool for a few minutes before slicing and serving.
Notes
- Feel free to add other vegetables or proteins.
- Quiche can be stored in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Sweet Potato Spinach Quiche