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By Laura & Brennan Turner

Spinach Quiche with Sweet Potato Crust

7 steps
Prep:15minCook:45min
Updated at: Sat, 09 Dec 2023 17:03:32 GMT

Nutrition balance score

Unbalanced
Glycemic Index
46
Low
Glycemic Load
8
Low

Nutrition per serving

Calories181.9 kcal (9%)
Total Fat8.4 g (12%)
Carbs14.9 g (6%)
Sugars3.8 g (4%)
Protein12.2 g (24%)
Sodium327 mg (16%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 425°F (218°C). Grease a glass pie plate with a bit of coconut oil.
Step 2
Cover the base and sides of the plate with the sweet potato rounds. Layer the rounds until no glass is showing. Bake in the oven for 15 minutes.
Step 3
Meanwhile, crack eggs into a mixing bowl and whisk well. Set aside.
Step 4
3 Heat coconut oil in a skillet over medium heat. Add in minced garlic and green onions. Sautee for 3 to 5 minutes. Add in chopped spinach and saute just until wilted. Remove from heat.
Step 5
Add spinach mix and diced tomatoes into the egg mix. Season with salt and pepper. Stir well.
Step 6
Remove sweet potato crust from the oven. Pour egg mixture over top of the crust. Reduce the temperature of the oven to 375°F (191°C). Place quiche in the oven on the bottom rack and bake for 30 to 40 minutes or until the top is golden brown.
Step 7
Remove from oven and cut into slices. Enjoy!

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