Sweet Potato Quiche Crust

Apr 19, 2016 by

Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier 🙂

Ingredients:
2 medium sweet potatoes
1 tsp canola oil
1 (5-ounce) bag baby spinach
1/2 Vidallia Sweet Onion
1/2 cup 2% milk
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
Preparation:
1. Preheat the oven to 350°, then peel and slice sweet potatoes.  Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.

2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.

3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.

Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.

Sweet Potato Quiche Crust
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Ingredients

  • Ingredients:
  • 2 medium sweet potatoes
  • 1 tsp canola oil
  • 1 (5-ounce) bag baby spinach
  • 1/2 Vidalia Sweet Onion
  • 1/2 cup 2% milk
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp cayenne red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1.5 ounces feta cheese, crumbled

Instructions

  1. Preheat the oven to 350°, then peel and slice sweet potatoes. Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.
  2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.
  3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.
  4. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.
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http://arrisje.com/sweet-potato-crust-quiche/

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Sweet Potato Coconut Soup

Jun 25, 2012 by

Ingredients

  • 1 large onion
  • 2 stalks celery
  • 1 tbsp canola oil
  • 1 tbsp minced ginger
  • 1 1/2 tsp curry
  • 1/4 tsp nutmeg
  • 2 bay leaves
  • 1 tsp cumin
  • 1/2 tsp salt
  • 3 cups chicken broth
  • 4 large sweet potatoes
  • zest of 1 orange
  • 2 tbsp brandy, or dark rum
  • 1 cup orange juice
  • 1 can (14 oz) coconut milk
  • chopped green onions
  • crumbled fried bacon

Instructions

  1. Mince the onion and the celery and cook in the oil in the soup pot, over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt.
  2. Add the stock, sweet potatoes, grated citrus peel and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 min. Remove and discard the bay leaves. Add the juice, coconut milk.
  3. Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.

Sweet Potato Coconut Soup
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Recipe Image

Ingredients

  • 1 large onion
  • 2 stalks celery
  • 1 tbsp canola oil
  • 1 tbsp minced ginger
  • 1 1/2 tsp curry
  • 1/4 tsp nutmeg
  • 2 bay leaves
  • 1 tsp cumin
  • 1/2 tsp salt
  • 3 cups chicken broth
  • 4 large sweet potatoes
  • zest of 1 orange
  • 2 tbsp brandy, or dark rum
  • 1 cup orange juice
  • 1 can (14 oz) coconut milk
  • chopped green onions
  • crumbled fried bacon

Instructions

  1. Mince the onion and the celery and cook in the oil in the soup pot, over medium heat until the vegetables are translucent, about 10 min. Add the ginger, curry, nutmeg, bay leaves and salt.
  2. Add the stock, sweet potatoes, grated citrus peel and rum. Cover and bring to a boil. Reduce the heat and simmer until the vegetables are tender, 15 to 20 min. Remove and discard the bay leaves. Add the juice, coconut milk.
  3. Puree the soup with the immersion blender or food processor until smooth. Garnish with the green onion and crumbled bacon.
Cuisine: Universal | Recipe Type: Soup
7.6.2
98
http://arrisje.com/sweet-potato-coconut-soup/

 

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Sweet Potato Coconut Soup

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