Spinach and Sweet Potato Quiche

Spinach and Sweet Potato Quiche
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spinach and Sweet Potato Quiche calories by ingredient
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Introduction

Slightly sweet quiche for breakfast or lunch
I was slightly shocked by the sodium content the recipe calculator reported, but spinach is apparently a high sodium vegetable and the eggs also have a lot too. To majorly decrease the sodium of this recipe do not add the 1 tsp of salt.
Slightly sweet quiche for breakfast or lunch
I was slightly shocked by the sodium content the recipe calculator reported, but spinach is apparently a high sodium vegetable and the eggs also have a lot too. To majorly decrease the sodium of this recipe do not add the 1 tsp of salt.

Number of Servings: 4

Ingredients

    Spinach, frozen, 14.4 oz
    Sweet potato, shaved , 1 1/2 cups
    Egg, fresh, 6 large
    Milk, 2%, 3/4 cup
    Parmesan Cheese, grated, 1/4 cup (optional)
    Olive Oil, 4 tbsp
    Parsley, fresh, 1 tsp chopped
    Oregano, 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

Tips

Fresh herbs aren't necessary.
More slat and pepper can be added for taste.
Cheese can be mixed into the egg mixture, but it adds more calories and the flavor is slight.
Fresh spinach can be used, but it needs to be cooked until it wilts before adding it.
Other oils or butter can be used in place of olive oil.
Do not add too much mustard seed because it cause a bitter flavor.


Directions

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 donít 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

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