Spinach & Sun-Dried Tomato Sweet Potato-Crusted Quiche

Name: Spinach & Sun-Dried Tomato Sweet Potato-Crusted Quiche
Yield: 8
Ingredients: 1 large sweet potato; olive oil, to taste; kosher salt, to taste; freshly ground black pepper, to taste; 4 large eggs; 1 ½ cups milk; 1 clove garlic, minced; 4 oz jarred sun-dried tomato, drained; 3 oz baby spinach, chopped; 4 oz crumbled goat cheese

Recipe by Melissa Boyajian from tasty.co

Brunch

Ingredients

8 servings

•

1 large sweet potato
•

olive oil, to taste
•

kosher salt, to taste
•

freshly ground black pepper, to taste
•

4 large eggs

•

1 ½ cups milk
•

1 clove garlic, minced
•

4 oz jarred sun-dried tomato, drained
•

3 oz baby spinach, chopped
•

4 oz crumbled goat cheese

Instructions

Preheat the oven to 375˚F (190˚C).
Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛-inch (3-mm)-thick slices.
Add the sweet potato slices to a bowl and drizzle with olive oil, then season with salt and black pepper. Toss to coat well.
Arrange the sweet potato slices in a 9-inch (23 cm) pie, slightly overlapping so they cover the sides and bottom.
Bake for 20-25 minutes, or until the potatoes are tender.
In a medium bowl, beat the eggs with a pinch of salt and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
Scatter the spinach over the sweet potato crust. Pour in the egg mixture. Top with the goat cheese crumbles.
Bake the quiche for 30 minutes, or until the center is set and no longer jiggles when shaken.
Let cool for 10 minutes before slicing and serving.
Enjoy!