Sweet Potato Crusted Spinach Quiche

Sweet Potato Crusted Spinach Quiche

  • 6 small sweet potatoes
  • Olive oil spray
  • 1 bunch organic spinach
  • 1/2 small onion
  • 1 clove garlic
  • 4 eggs
  • 1 cup grated fresh mozzarella
  • Spring herbs (dill, parsley, chives) to taste
  • 1 tablespoon organic white miso (optional)
  • 1/4 cup goat cheese
  • 1/4 cup asiago cheese (to sprinkle on top)
  • Sea salt and pepper to taste


  • Peel sweet potatoes and slice thinly with a food processor.
  • Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
  • Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
  • Blend eggs and mozzarella in a medium bowl. Add herbs, goat cheese, and miso. (Miso makes everything taste better, but may be omitted.)
  • Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.
  • In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
  • Tastes best a little warm.


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