1cupfrozen chopped spinachdefrosted and squeezed dry
¼cuproasted red pepperchopped
1teaspoonsalt
1teaspoonpepper
¼cupfeta cheeseoptional
Instructions
Preheat oven to 425℉. Grease a 9-inch pie pan or 9-inch springform pan with coconut or olive oil. If using a springform pan, wrap it in foil before baking to prevent any leakage.
Using a food processor or box grater, grate 2 peeled sweet potatoes. Press the shredded sweet potatoes into a pie pan, using your hands or glass to firmly press the potatoes into the pan. Bake the crust for 20 minutes.
After baking, remove the crust from the oven and reduce the temperature to 375℉.
Mix the eggs with milk, salt and pepper. Stir in the drained spinach, red peppers, and cheese if using. Pour this egg filling over the prebaked crust.
Return the quiche to the oven and bake for 20-25 minutes, or until eggs are set.
Allow to cool for 10 minutes before slicing and serving.
Video
Notes
If using a springform pan, I find it best to wrap the outside of the pan in foil in case your pan were to leak. Milk: Use any dairy or unsweetened, unflavored non-dairy milk you like. Leftovers can be stored in an air-tight container for up to 3 days. For best results, reheat in a dry skillet or a 400-degree oven for 3-4 minutes. This will prevent your crust from being soggy once reheated.