Found this on Buzzfeed… Breakfast Just Got Better With This Sweet Potato Crust Quiche.
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Ingredients
- 1 large sweet potato
- 3 ounces baby spinach, chopped
- 4 ounces jarred sun-dried tomatoes, drained
- 1 clove garlic
- 1/2 cup milk
- 1/4 tsp pepper
- 1/2 tsp salt
- 4 large eggs
- 1 dash pepper (to taste)
- 1 dash salt (to taste)
- 1 dash olive oil, drizzle
- 4 ounces goat cheese
Ingredients
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Instructions
- Preheat oven to 375˚F/190˚C.
- Microwave sweet potato on high for 1 minute. Let cool.
- Using a chef’s knife, cut off the ends of the sweet potato.
- With a vegetable peeler, peel the sweet potato.
- Using a chef’s knife, thinly slice the sweet potato into ⅛ inch thick slices. Toss with olive oil, and season with salt and pepper.
- In a 9-inch circular baking dish, arrange the sweet potato slices around the bottom and sides of the baking dish allowing them to slightly overlap.
- Bake for 20-25 minutes, or until potato is softened.
- In a medium bowl, beat the eggs, salt, and pepper. Add milk, garlic, and sun-dried tomatoes, and beat again.
- Add the spinach to the bottom of the baking dish.
- Pour the egg mixture into the baking dish.
- Add dobs of the goat cheese to the dish.
- Bake for 30 minutes, or until the center of the dish is fully set and no longer jiggles.
- Cool for 10 minutes before slicing... and enjoy!
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The author says, “Suddenly, I’m a morning person.”
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