Spinach Ricotta Quiche with Sweet Potato Crust
This creamy spinach and ricotta quiche is baked in a golden sweet potato crust. It's simple, savory, comforting and perfect for brunch, lunch, or a cozy dinner.
Ingredients
- 2 small Sweet Potatoes peeled and sliced ⅛" thick
- 1 small Yellow Onion diced
- 4 cloves Garlic minced
- 5 ounces Fresh Baby Spinach
- 1 cup Cheddar Cheese shredded
- 1 cup Cottage Cheese
- ½ cup Ricotta Cheese
- 6 large Eggs
- 1 tablespoon Olive Oil divided
- Black Pepper to taste
Instructions
Sweet Potato Crust
- Preheat oven to 350 degrees.
- In a large mixing bowl, toss the sweet potato slices with 2 teaspoons of olive oil. Layer the slices in a 9" pie plate. Cut the ends off of several slices to create a flat end. These will be used for the sides. Ensure that the slices all overlap. Sprinkle with black pepper, then bake for 15 minutes.
- Remove from the oven.
Spinach Ricotta Quiche
- In a skillet over medium heat, saute the onion in 1 teaspoon olive oil for 3-4 minutes. Add the garlic, and saute for an additional minute. Add the spinach, and stir until wilted. Remove from heat.
- Once cooled, spread the spinach mixture over the sweet potato crust and sprinkle half of the cheddar cheese on top.
- In a large mixing bowl, whisk together the eggs and cottage cheese, then add mixture into the pie plate.
- Add dollops of ricotta cheese and sprinkle with the remaining cheddar cheese and some black pepper.
- Bake at 350 degrees for 40-45 minutes or until the top is set and starts to brown.
- Broil for 1-2 minutes as needed if the top needs more browning.
- Let cool for 10 minutes prior to slicing.
Notes
Enjoy!
Nutrition
Serving: 6slicesCalories: 290kcalCarbohydrates: 14gProtein: 19gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 221mgSodium: 365mgPotassium: 445mgFiber: 2gSugar: 4gVitamin A: 8963IUVitamin C: 9mgCalcium: 276mgIron: 2mg