Quiche is a favorite of many, but for some, the classic crust is not compatible. Swap out the white, processed flour with sweet potatoes for a healthy and gluten-free option. 

Choose potatoes roughly the same size and diameter for more uniform cuts. To make slicing easier and quicker, try using a mandolin or a food processor. 

Spinach & Feta Quiche with Sweet Potato Crust

• 2 medium sweet potatoes
• ½ cup onions, sliced
• 1 bag fresh baby spinach
• 1/4 teaspoon salt
• ½ cup  milk of choice
• ¼  teaspoon black pepper, fresh ground
• ¼ teaspoon crushed red pepper
• 4 eggs
• 2 egg whites
• ⅓ cup feta cheese, crumbled
• Cooking spray

Prepare the crust

1. Preheat the oven to 350F.
2. Peel sweet potatoes and cut into ⅛ inch slices.
3. Coat a 9-inch pie plate with cooking spray. Layer with sweet potatoes. Around the edges, cut the slices in half to fit. 
4. Coat the potatoes with cooking spray.
5. Bake in the oven at 350F for 20 minutes or until tender. 
6. Remove pan from oven and place pan on a wire rack.

Prepare the Filling

1. Turn oven up to 375F.
2. On the stove, heat a large skillet on medium. 
3. Add oil and onions and saute them for 3 minutes; then add the spinach and saute for another 3 minutes.
4. Then remove the onions and spinach from heat to let cool.
5. Meanwhile, combine the milk, salt, pepper, eggs, and egg whites in a bowl. Whisk. 
6. Arrange spinach mixture in the crust and pour egg mixture over top. Sprinkle with feta cheese.
7. Bake at 375F for 30 minutes or until the egg mixture is set. 
8. Let stand for 5 minutes.
9. Cut into 8 wedges and serve. 

Serve your quiche for any meal. As a breakfast dish, add a side of fruit salad. For lunch or dinner, pair with a hearty chicken or vegetable soup or my favorite: bacon-wrapped asparagus. Double your recipe for leftovers.

Recipe Swaps

For an alternative, dietary-restricted option, use nondairy milk such as almond or cashew milk. Make sure to avoid oat milk unless it’s certified gluten-free. For a feta cheese alternative, try Violife Feta Block or try your hand at your own fresh-made version. 

Vegan Almond Feta Cheese

• 1 ½ cups of raw almonds
• ¼ cup nutritional yeast
• ⅓ cup lemon juice
• ¼ cup olive oil
• 2 cloves garlic
• ⅓ cup + 4 tsp water
• Salt to taste

Instructions

1. Soak the almonds in 2 cups of extra hot water for 2 hours.
2. Skin almonds.
3. Add the almonds and 1 ½ cups water into a food processor. Blend until it becomes a smooth paste.
4. Add other ingredients and process until smooth. Add 1 tablespoon of extra water at a time if needed. 
5. Refrigerate for a couple of hours to firm up. For a thicker mixture, allow to refrigerate overnight. 

Notes

As you begin processing, the mixture may look more like a nut milk. It will firm up as the nuts are processed and break down. Use less water to keep a firmer texture. When the processing is done, add the cheese to a small container and allow it to firm up overnight. The texture won’t be the same as cow’s milk feta, but the difference is a small price to pay if the dairy version will wreak havoc on your insides.

Refrigerate and use within 4 to 5 days as the raw nuts and softness means it may not last as long as other cheese you’re used to. To freeze, split into separate, well-sealed containers and toss in the freezer.

Original auiche recipe found on Cooking Light.