Savory Herb and Cheese Quiche with a Sweet Potato Crust

This delightful quiche combines a traditional savory filling of eggs, cheese, and fresh herbs, all nestled in a creative, gluten-free sweet potato crust. The sweetness of the potato balances the richness of the cheese, creating a harmonious dish that’s perfect for brunch or a light dinner. It meets dietary requirements by being gluten-free and packed with nutritious ingredients.

Ingredients:

• 2 large sweet potatoes, peeled and sliced thinly
• 1 tablespoon olive oil
• Salt and pepper to taste
• 6 large eggs
• 1 cup milk (or dairy-free alternative)
• 1 cup shredded cheese (such as cheddar or a mix of your favorites)
• 1 cup chopped fresh spinach
• 1/2 cup chopped onion
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss the sweet potato slices with olive oil, salt, and pepper. Press them into a greased pie dish to form a crust, overlapping the slices to cover the bottom and sides.
3. Bake the sweet potato crust for about 20 minutes or until slightly tender.
4. In a separate bowl, whisk together the eggs and milk until well combined. Stir in the cheese, spinach, onion, thyme, oregano, and nutmeg.
5. Pour the egg mixture into the pre-baked sweet potato crust.
6. Bake for an additional 30-35 minutes or until the quiche is set and the top is lightly golden.
7. Let it cool for a few minutes before slicing and serving. Enjoy warm or at room temperature.