Ingredients
Scale
- The Crust:
- 1 large Sweet Potato (peeled and sliced into very thin 1/8-inch rounds)
- 1 tsp Olive Oil
- The Filling:
- 1 1/2 cups Cottage Cheese (blended smooth)
- 4 Large Eggs
- 1/2 cup Milk
- 10 oz Frozen Spinach (thawed and wrung bone dry)
- 1 cup Shredded Cheddar Cheese
- 1 tsp Garlic Powder
Instructions
- Roast Crust: Preheat your oven to 400°F (200°C). Grease a pie dish. Layer the sweet potato rounds overlapping like shingles on the bottom and up the sides of the dish. Brush lightly with olive oil. Bake for 15–20 minutes until slightly soft.
- The Batter: Reduce the oven temperature to 375°F (190°C). In a large bowl, whisk together the blended cottage cheese, eggs, milk, garlic powder, and cheddar until well combined.
- Combine: Take the dry spinach ball and break it apart. Stir the spinach evenly into the egg batter to ensure it’s well distributed.
- Bake: Pour the filling over the hot sweet potato crust, making sure it’s evenly spread out. Bake for 35–40 minutes, or until the quiche is set and slightly golden on top.
Notes
- Ensure the spinach is thoroughly dried to prevent a soggy crust.
- For a crispier crust, bake the sweet potatoes until slightly golden before adding the filling.
- Customize by adding sautéed onions or mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 150mg