Sweet Potato-Crusted Quiche
I like to call this naturally gluten-free and well-balanced recipe a ‘one-stop-shop’ perfect as an appetizer or main course. No need for side dishes when you boost the serving size to make this wholesome nutritious dish a meal. Sweet potatoes add a rich, nutty flavor to the dish while providing fiber and a ton of nutrition, like vitamin A, which is critical for eye health and your immune system. One slice falls within the FODMAP approved serving size. Enjoy with a side of green beans with spiced pecans.
Makes: 8 servings
Prep time: 15 minutes
Cook time: 35 minutes
- 1 cup (packed) baby spinach
- 1/3 cup crumbled feta cheese (or goat cheese)
- 8 eggs
- 1/3 cup of 2% Greek yogurt or lactose-free yogurt
- 1.5 lb. sweet potatoes
- 1 tsp black pepper
- Wash and scrub sweet potatoes.
- Preheat oven to 350 degrees.
- Slice sweet potatoes into very thin rounds (peeling optional).
- Layer sweet potato slices in a lightly oiled 9” pie pan or cast iron pan. Layer doesn’t have to be perfect – just fill in all the gaps and try to line slices around walls of the pan to create a side crust.
- In a medium bowl, whisk eggs, yogurt, and black pepper. Fold in feta cheese.
- Pour ½ of egg mixture over the sweet potato layer. Sprinkle in spinach leaves. Pour remainder of egg mixture on top.
- Bake for 30-40 minutes, until eggs are just set (will be just slightly loose in the center). Allow to rest for 10-15 minutes before serving.
- calories: 166
- carbohydrates: 19g
- fat: 6g
- fiber: 3g
- potassium: 527mg
- protein: 10g
- saturated fat: 3g
- sodium: 192mg
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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