Vegetarian Quiche with a Sweet Potato Crust

Let me tell you, it has not been a stellar night in Laura's Kitchen tonight!  Yes, mishaps happen here, too.  I have been trying (unsuccessfully) to make gluten-free scones (I know I have scone recipes on this blog, but I am always looking for more).  So far I have used two different recipes and both have failed.  The last one looked so promising before I put them in the oven.  The scones looked perfect!  After a short time, I noticed a burning smell and looked to see smoke coming from the oven.  Not a good sign!  A quick glance in the oven showed me that my once beautiful scones had completely collapsed and were now spilling over the rimless baking sheet.  Yes, I said RIMLESS!  In no short order the family was summoned to open all of the windows and get the fans going (something I admit, they have done before!).  I nearly threw out the scones, but as they were too hot to put into the garbage, I let them cool, and with the encouragement of my husband, I put them into muffin containers.   Unlike the first batch, these actually tasted good!  Anyway, I am pleased that I can share a recipe that did turn out:  Vegetarian Quiche with a Sweet Potato Crust

On the weekend, I tried this new recipe and was really pleased with the results.  It was fairly easy to make and tasted good.  This is a great recipe for anyone who is trying to avoid gluten or anything processed, like flour.  My husband has to keep his inflammation levels low and this recipe fit the bill quite nicely.  I adapted it from Cooking Light.

It is probably no surprise that you will be using a sweet potato.  I peeled it (one) and used my mandolin to slice it thinly.  You can cut it yourself as it does not need to be super thin.  You can preheat the oven at 350 degrees f.

I sprayed a pie plate with non-stick spray and then layered the sweet potato in the bottom.  For the sides of the pan, I cut the sweet potato pieces in half.  You can see that everything was not lying completely flat and that is okay.  You can spray the potato one more time and sprinkle with salt and pepper.  Put in the oven and turn up the heat to 375 degrees F.  Cook for 20 minutes.

Meanwhile, wash 5 oz. of baby spinach

Saute in a pan over medium heat, for five minutes.

It sure does reduce!

Chop up half a red pepper

Saute an onion with 1 tsp oil.

Combine 4 eggs and 2 egg whites

Add 1/2 cup of 1% milk

Add 1/2 tsp. Kosher salt and 1/4 tsp. pepper. 

This is what the semi-baked crust looks like.  You can see that some of the edges have curled up.  That is okay :)  

Add sauteed spinach

Distribute the sauteed onion

Add the red pepper

Combine the egg and milk mixture.  I like to use my hand blender for this.

Pour into crust

It doesn't look pretty and you can see that the mixture is even behind the crust.  Again, this is okay.

Sprinkle 1.5 ounces of crumbled feta cheese

Return to oven and bake for 35 minutes, or until set.  (I had another recipe going in the oven at a different temperature, so needed to put the quiche in our toaster oven.  I set it at a heat of 350 degrees).

Let stand for 5 minutes

Serve immediately or use for later.  It was enjoyed as leftovers as well!  

My husband said, "the crust was surprisingly good and not unlike one made with flour".

Ingredients:

1-2 medium sweet potatoes

non-stick spray

1 5-oz. bag baby spinach

1/2 cup 1% low-fat milk

1/2 tsp. Kosher salt

1/4 tsp. pepper

4 large eggs

2 large egg white

1.5 oz. feta cheese, crumbled