Sweet Potato Spinach Quiche

INGREDIENTS

• 2 Sweet Potatoes medium size orange, peeled, finely sliced

• 1 tablespoon Extra Virgin Olive Oil

• 2 Garlic Clove finely chopped

• 1 Onion finely chopped

• 14 oz Frozen Spinach

• ¼ teaspoon Ground Pepper optional

• ½ teaspoon Salt

QUICHE EGG BATTER

• 4 Eggs

• ¾ cup Unsweetened Coconut Milk or milk of your choice

• ¼ teaspoon Ground Nutmeg

• ¼ cup Grated Cheese edam, cheddar, feta

INSTRUCTIONS

• Preheat oven to 350°F.

• Grease a 9-inch (24 cm) round ceramic quiche dish with butter or coconut oil. Set aside.

• In a frying pan, under medium heat warm the olive oil.

• Add garlic and onion. Fry until fragrant and golden brown. Stir often to prevent the spices from burning.

• Add the frozen spinach cover and reduce to low heat. Cook until the spinach is cooked through, soft and tender - about 15 minutes. Adjust with salt and pepper to taste.

• Meanwhile, peel the sweet potatoes then use a mandoline Vegetable Slicer to finely slice the sweet potatoes.

• Arrange the slices on the pan making sure that you cover all the bottom leaving no empty space. For the border, cut in half the sweet potatoes slices to create a 'flat' bottom it will hold better and create a beautiful crust border.

• Prebake the sweet potato crust at 350°F for 15 minutes. This is optional, you can also add the spinach and egg filling directly and bake your quiche - make sure you cover the dish with a piece of foil to ensure the quiche is cooking at the same speed. I prefer to prebake the crust to avoid using a foil - up to you.

• Spread the cooked spinach all over the pre-baked sweet potatoes crust. Set aside.

• In a medium mixing bowl beat the eggs, milk, and nutmeg. Adjust with salt and pepper if desired.

• Pour the egg mixture onto the quiche.

• Add a handful of grated cheese on the top of the quiche, if desired. If paleo, sprinkle almond meal on top instead of cheese, it gives a delicious crisp on top.

• Bake for 25-30 minutes or until the sweet potatoes are soft and the cheese is grilled.

• Serve immediately.

Pan: Don't use a loose bottom pan or the egg mixture will run away from the dish.

Storage: Store well in the fridge for up to 4 days. Simply leave the quiche in the pan and wrap it with plastic film to prevent the quiche from drying out. Reheat in the microwave or oven until hot.

Dairy-free option: Replace cheese with 2 tablespoons of almond meal. Sprinkle on top and bake until crispy.