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sweet potato quiche

A delicious gluten-free and vegetarian sweet potato crust quiche packed with vegetables and cheese.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 6
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal
  • 2.5 cups grated sweet potato moisture removed and packed
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoon garlic powder
  • 0.25 teaspoon ground cloves
  • 0.125 teaspoon ground pepper
  • 0.75 cup super-fine almond flour
  • 8 large eggs
  • 0.25 cup milk any kind
  • 0.5 teaspoon sea salt
  • 1 large white onion caramelized
  • 2 cups fresh spinach packed
  • 1 red pepper chopped
  • 0.25 cup sun-dried tomatoes
  • 2 oz goat cheese crumbles

Method
 

Preparation Steps
  1. Preheat oven to 425°F and prepare a 9-inch pie pan with olive oil and sprinkle with cornmeal.
  2. Peel and grate the sweet potato using a cheese grater on the large setting.
  3. Transfer grated sweet potato into a bowl, sprinkle with 1/2 teaspoon salt, and let sit for 15-20 minutes.
  4. Remove moisture from grated sweet potato by wringing out in paper towels.
  5. Mix grated sweet potato with salt, egg, garlic powder, ground cloves, ground pepper, and almond flour until combined.
  6. Form into a crust within the prepared pie pan, flattening with hands to 1/2-3/4 inch thickness.
  7. Bake crust for 20 minutes at 425°F.
  8. While crust bakes, prepare vegetables: caramelize onion, chop red pepper, and measure spinach.
  9. Whisk eggs, milk, and salt in a bowl.
  10. Add caramelized onion, spinach, and red pepper to the crust and pour egg mixture over.
  11. Top with sun-dried tomatoes and goat cheese crumbles.
  12. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes.

Notes

Optional notes about storage or tips.