Sweet Potato Quiche Florentine

Name: Sweet Potato Quiche Florentine
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American, Mediterranean
Ingredients: • 2 sweet potatoes (500g); • 2 tbsp olive oil (divided); • Salt to taste; • Pepper to taste; • 1 tbsp butter; • 1 shallot (sliced in half-moon); • 1 clove garlic (minced); • 180g spinach; • 3 eggs; • 100g heavy cream; • 100g milk; • 1/3 tsp nutmeg; • Zest of 1 lemon; • 80g Gruyere cheese

4 steps

Prep:20minCook:1h 15min

Many of you are still excited to try sweet potatoes in my famous crushed potato crust recipe. Just a quick note: while it’s incredibly delicious, sweet potatoes can shrink at the edges- that’s what happened to mine- so consider building them higher. Also, remember that a regular potato base tends to be crispier.🍠🥔

Updated at: Tue, 14 May 2024 07:25:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories281.2 kcal (14%)

Total Fat19.8 g (28%)

Carbs17.1 g (7%)

Sugars4.7 g (5%)

Protein9.9 g (20%)

Sodium327.6 mg (16%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

500gsweet potatoes

2 Tbspolive oil

1 Tbspbutter

1 clovegarlic

180gspinach

100gheavy cream

100gmilk

⅓ tspnutmeg

1lemon

Zest of

80gGruyere cheese

Instructions

Step 1

1. Boil the sweet potatoes, then transfer to a greased 20cm baking tin and crush. Press firmly to create the sides (build them high as they will shrink!). Drizzle with olive oil, sprinkle with salt and pepper, and bake in a preheated oven at 200°C (fan) for 40-45 minutes.

Step 2

2. In a frying pan, melt butter, add shallot and garlic, cook until softened, then add spinach. Cook until wilted and set aside (if the mixture is too watery, drain the spinach).

Step 3

3. Whisk eggs, cream, milk, salt, pepper, nutmeg, and lemon zest. Add Gruyere cheese and whisk well. Pour this mixture over the sweet potato base after adding the spinach.

Step 4