Sweet Potato Quiche with Spinach and Feta, No Pastry

Prep 25 min·Cook 50 min·Total 75 min·4 servings·VEGETARIAN·360 kcal

Sweet potato quiche with spinach and feta in a dark dish, sweet potato slices around the edge, red sprouts on top

Ingredients

For the sweet potato crust

2 medium sweet potatoes
1 Tbsp olive oil (or oil spray)

For the filling

1 onion
1 garlic clove
1 Tbsp olive oil
500 gr (18 oz.) fresh spinach
1 pinch nutmeg
salt and pepper (to taste)
150 gr (5.3 oz.) feta

For the custard

3 eggs
100 ml (1/2 cup) plant milk (for example oat or soy milk)
1 tsp cornstarch
½ tsp paprika (sweet)

Equipment: quiche or tart dish (26 cm / 10 inch), vegetable slicer or mandoline, pastry brush, large frying pan, mixing bowl, whisk

Instructions

Pre-bake the sweet potato crust

1.Preheat the oven to 180°C (356°F) top and bottom heat and grease the dish.
2.Peel the sweet potatoes and cut them into slices 2 to 3 mm (1/8 inch) thin with a knife or a mandoline.
3.Line the base and sides of the dish with the slices, overlapping like roof tiles, and brush or spray them with 1 Tbsp of olive oil.
4.Pre-bake for 15 minutes until the slices are soft and starting to color at the edges. Take the dish out and leave the oven on.

Spinach and feta filling

1.Finely chop the onion and garlic. Wash the spinach and chop it roughly, depending on the size of the leaves.
2.Heat the olive oil in a large frying pan and sauté the onion and garlic until translucent.
3.Add the spinach and stir until it has wilted. Season with nutmeg, salt and pepper and pour off any excess liquid.
4.Cut the feta into small cubes or crumble it and mix it into the spinach.

Custard and baking

1.Whisk the eggs, plant milk, cornstarch, paprika and a little pepper in a bowl.
2.Spread the spinach and feta filling over the pre-baked sweet potato crust and pour the custard evenly over it.
3.Bake the quiche for 30 to 35 minutes until the custard is set and the top is golden.

Serve

1.Take it out of the oven, let it cool for 10 minutes and cut into slices.

Notes

Tip from my kitchen: in the photos there are a few red sprouts on top of the quiche, they add color and a fresh bite but are not part of the recipe. Squeeze the spinach out well after wilting it, that is the most important step for a custard that sets. If you like, add a few sun-dried tomatoes or toasted pine nuts to the filling. For a brunch I bake the quiche the evening before and serve it lukewarm or cold with a green salad.

Nutrition per serving: 360 kcal · 17 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook