Spinach and sundried tomato quiche with sweet potato crust

Name: Spinach and sundried tomato quiche with sweet potato crust
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: European, Mediterranean, French
Ingredients: 1/2 Tbsp olive oil; 1.5 lb sweet potatoes; salt; pepper; 4 eggs; 2 egg whites; 1 Tbsp spelt flour; 1 shallot; 1 12-oz bag frozen chopped spinach, thawed and water pressed out; 1/2 oz sun-dried tomatoes; 1 cup low-fat cottage cheese; 2 tsp chopped fresh rosemary; 2 tsp fresh thyme; 1 oz gruyere, grated

7 steps

Prep:30minCook:1h

A mash-up of several recipes, first for the crust, next for the filling: https://meaningfuleats.com/sweet-potato-crusted-quiche-with-goat-cheese-and-leeks-gluten-free/#wprm-recipe-container-13015 https://www.eatingwell.com/recipe/8028382/spinach-feta-quiche-sweet-potato-crust/ https://www.eatingwell.com/recipe/269347/roasted-tomato-asparagus-crustless-quiche/?utm_source=whisk&utm_medium=webapp&utm_campaign=roasted_tomato_%26_asparagus_crustless_quiche

Updated at: Thu, 17 Aug 2023 00:03:14 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories319.6 kcal (16%)

Total Fat9.6 g (14%)

Carbs37.6 g (14%)

Sugars9.9 g (11%)

Protein22.5 g (45%)

Sodium702.9 mg (35%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ Tbspolive oil

1.5 lbsweet potatoes

1 Tbspspelt flour

1shallot

1 x 12 ozfrozen chopped spinach

thawed and water pressed out

0.5 ozsun-dried tomatoes

1 cuplow-fat cottage cheese

2 tspfresh rosemary

chopped

2 tspfresh thyme

1 ozgruyere

grated

Instructions

Step 1

Preheat oven to 425 F. Grease/oil a 9-inch pie pan or similar casserole dish.

Step 2

Peel sweet potatoes and grate using the large holes on a box grater. Place on cheesecloth or clean kitchen towel, gather corners together and squeeze out extra liquid.

Step 3

In a medium bowl, whisk together 1 egg, 2 teaspoons salt, 1 teaspoon black pepper & a pinch of crushed red pepper flakes. Add the squeezed sweet potatoes and mix to totally combine. Press the sweet potato mixture into the bottom and up the sides of the prepared pan. Bake for 30 minutes. Remove from oven and allow to cool slightly, about 10 minutes.

Step 4

While crust is baking, prepare the filling: In a large skillet, saute shallot in a little oil until just soft. Add spinach and cook until warmed through and not watery. Stir in sundried tomatoes and remove from heat.

Step 5

Turn down the oven to 375 F.

Step 6

In a large mixing bowl, combine remaining 3 eggs, egg whites, cottage cheese, spelt flour, rosemary, thyme and a bit of ground black pepper and mix well. Stir in cooled vegetable mixture.

Step 7

Add filling to crust and top with grated Gruyere. Bake for 30-40 minutes, or until a knife inserted into the center comes out clean.