Sweet Potato Crust Quiche

This quiche or kinda frittata, with a yummy sweet potato layer as the base, is all kinds of a scrummy vegetarian, gluten free meal, you could literally load it with any veggies you like. 🌱

This particular recipe was loaded with a good mixture of veggies, eggs, almond milk and topped with feta cheese, to gave it that delish salty flavour. 👌
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Beautifully colourful with a simple green salad.

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Serves 2
What You Need:

• 1 medium sweet potato
• 1/4 tsp sea salt
• 2 tsp olive oil
• 1/2 a red onion, thinly sliced
• 1/2 a red capsicum, thinly sliced
• 1 big handful of spinach
• 60g feta cheese, chopped into cubes or crumbled 
• 4 eggs
• 1/2 tsp sea salt
• 1/2 cup of unsweetened almond milk (or milk of your choice: organic full fat milk, coconut milk etc)

What to Do:

1. Pre-heat the oven to 180 degrees.
2. Very thinly slice sweet potato or use a mandolin.  
3. Layer the sweet potato over the base and sides of the quiche dish, making sure it is 3 slices thick.
4. Spray with coconut oil or drizzle coconut oil over the sweet potato, sprinkle with 2 pinches of salt and bake in the oven for 20 minutes until soft.
5. Cover the cooked sweet potato base with red onion, capsicum, spinach and feta cheese. 
6. In a bowl whisk the eggs, 1/2 tsp of sea salt and almond milk, and pour this over the base. 
7. Bake in the oven for another 30-40 minutes until the egg is firm in the middle.

adapted from Chloe Moir


Enjoy!