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Spinach, Egg & Sweet Potato Crust Quiche
This quiche is quick to make and so healthy and delicious! I love making this on the weekend and reheating the leftovers for a filling breakfast during the week.
Ingredients
- 2-3 medium sweet potatoes, peeled and thinly sliced
- 2 C chopped baby spinach
- 4 whole eggs, beaten
- 2 egg whites
- 1 t dill
- 1/4 t pink Himalayan sea salt
- 1/4 t black pepper
Instructions
- Preheat oven to 375°. Brush or spray a 9-inch round baking dish with olive oil and place the thinly sliced sweet potato in the bottom and around the sides, overlapping slightly. Spray with olive oil and then sprinkle with pink Himalayan sea salt and black pepper.
- Bake for about 20 minutes. While the potatoes are baking, mix together the beaten eggs and egg whites. Add the baby spinach, dill, salt and pepper; stir to combine. Carefully pour the egg/spinach mixture over the slightly cooked sweet potatoes. Return the dish to the oven and continue to bake for about 25 to 30 minutes or until eggs are set. Enjoy!
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