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I love quiche, I love sweet potatoes, and I love healthy adaptations, so what better combination! INGREDIENTS - 1-2 medium sweet potatoes (finely sliced)
- 1 teaspoon of olive oil (coconut oil may also work well)
- 5 oz / 140g / 1 bag of fresh spinach
- 1/2 cup / 110ml unsweetened almond milk
- 1/4 teaspoon / 5g dried chilli pepper flakes
- 4 free-range, organic, eggs
- 2 free-range, organic, eggs (whites only)
- 1.5 oz / 45g feta
- generous pinch of salt and pepper
- cooking spray
STEPS 1. Preheat the oven to 350f / 180c
2. Finely slice the sweet potatoes; I like to use a mandolin as it's quick, relatively clean and cuts an even slice. If you don't have a mandolin, it's fine to slice the sweet potatoes using a knife, just be careful to not to cut your finger off! You can cut about a third of the potato slices in half and use these to line the side of the dish.
3. Spray an ovenproof dish with cooking spray and layer the sweet potatoes around the sides and bottom to form a base. Coat with cooking spray and season with salt and pepper.
4. Add the oil to a pan and sauté the spinach until wilted. Set aside and allow to cool.
5. Beat the eggs and milk, chilli peppers and season with salt and pepper.
6. Spread the spinach mixture out inside the sweet potato base and pour over the milky-egg (or would that be eggy-milk) mixture. Top with crumbled feta and bake in the oven for 35 minutes. Allow to stand for 5 minutes before cutting into four and serving.
Portion Fix: 1 yellow, 1 green, just under 1 red, and 1/3 blue container per slice (1/4 of the quiche) Adapted from: simmerandboil