Spinach and Sweet Potato Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Spinach, frozen, 14.4 ozSweet potato, shaved , 1 1/2 cupsEgg, fresh, 6 large Milk, 2%, 3/4 cup Parmesan Cheese, grated, 1/4 cup (optional)Olive Oil, 4 tbspParsley, fresh, 1 tsp choppedOregano, fresh, 1 tbsp chopped Basil, 2 fresh leaves Onions, raw, 1 cup, sliced Garlic, 2 tsp Mustard seed, ground yellow, 1 tbsp Paprika, 1 tbsp Pepper, Black ground, 1 tsp Salt, 1 tsp Nutmeg, ground, 1 tsp Cumin powder, 1-3 tsp
Step 1.Thaw and strain as much water as possible from the Frozen Spinach.
Step 2. Release the flavor of the 3 main herbs by following either step 2A or 2B.
2A.Use the Olive Oil to simmer the fresh herbs (Parsley, Oregano and Basil) for approximately 2 minutes in a small skillet or pot. Do this on low heat so the herbs don’t blacken and burn. If you are not using fresh herbs disregard this step and move on to step 1B
2B. If you are using dried herbs then use the Olive Oil in a coffee cup or other microwave safe container. Add the dried herbs (Parsley Oregano and Basil) and microwave for 30 second to 1 minute depending on your microwave.
Step 3. Use some of the oil from step 1 to cook the Onions until they caramelize (soft onions that are lightly browned). Try to not get any pieces of the herbs in the skillet because they can blacken and add a burnt flavor to the onions.
Step 4. Use a potato peeler (or knife) to peel off the outside skin on the Sweet Potatoes. Discard the skin. Wash the potatoes until clean. Next, use the potato peeler (or knife) to shave off thin slices of Sweet Potato.
Step 5. Boil these slices in enough water to cover them until they are semi soft (2-3 minutes). Do not cover container with a lid. When they are done, strain off all of the water.
Step 6. Mix with a hand mixer or whisk the 6 Large Eggs and Milk in a bowl until a small amount of foam forms on the top.
Step 7. Mix all ingredients together EXCEPT the (Optional) Parmesan.
Step 8. Pour into small GREASED baking dish (round, square, metal, or glass anything is fine) no bigger than 9x9.
Step 9. Sprinkle Parmesan cheese on top if desired and Bake at 350 F for 30-45 minutes. (My gas oven took only 33 minutes)
Serving Size: Makes 4 servings
Step 2. Release the flavor of the 3 main herbs by following either step 2A or 2B.
2A.Use the Olive Oil to simmer the fresh herbs (Parsley, Oregano and Basil) for approximately 2 minutes in a small skillet or pot. Do this on low heat so the herbs don’t blacken and burn. If you are not using fresh herbs disregard this step and move on to step 1B
2B. If you are using dried herbs then use the Olive Oil in a coffee cup or other microwave safe container. Add the dried herbs (Parsley Oregano and Basil) and microwave for 30 second to 1 minute depending on your microwave.
Step 3. Use some of the oil from step 1 to cook the Onions until they caramelize (soft onions that are lightly browned). Try to not get any pieces of the herbs in the skillet because they can blacken and add a burnt flavor to the onions.
Step 4. Use a potato peeler (or knife) to peel off the outside skin on the Sweet Potatoes. Discard the skin. Wash the potatoes until clean. Next, use the potato peeler (or knife) to shave off thin slices of Sweet Potato.
Step 5. Boil these slices in enough water to cover them until they are semi soft (2-3 minutes). Do not cover container with a lid. When they are done, strain off all of the water.
Step 6. Mix with a hand mixer or whisk the 6 Large Eggs and Milk in a bowl until a small amount of foam forms on the top.
Step 7. Mix all ingredients together EXCEPT the (Optional) Parmesan.
Step 8. Pour into small GREASED baking dish (round, square, metal, or glass anything is fine) no bigger than 9x9.
Step 9. Sprinkle Parmesan cheese on top if desired and Bake at 350 F for 30-45 minutes. (My gas oven took only 33 minutes)
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 363.9
- Total Fat: 23.8 g
- Cholesterol: 281.2 mg
- Sodium: 769.4 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 6.5 g
- Protein: 15.9 g
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