Sweet Potato Crust Frittata

This recipe was quite interesting to me because as much as I try with crust, either they come out really good or really bad. The taste is fine; it's usually shrinkage or the fluting that I struggle with. This appealed to me because it's seemed like it would be rather healthy. With all that said did it taste good - yes. Was it a quiche - I would say no. It reminded me more of a frittata. Is this a bad thing - no not necessarily, unless you were expecting a quiche. I did change up some of the recipe - they wanted you to use 4 eggs and 2 whites. I wasn't making ice cream so I didn't have a use for the extra yolks. I decided to just add them into the mix.

Sweet Potato Crust Quiche Frittata(Adapted from Cooking Light)

2 medium sweet potatoes*
spray oil
1t olive oil
1 clove garlic minced
1 5-oz baby spinach
1/2 t nutmeg
1/2 cup milk
salt/pepper
1/4 teaspoon crushed red pepper
6  eggs

2 oz goat cheese, crumbled

Peel and slice the sweet potato. Using a mandoline, make 1/8" slices. Grease a 9" glass pie dish. Lay out the slices of sweet potato in the bottom of the dish, overlapping slightly. Cut the rounds in half and fill around the edges, again overlapping. Spray with cooking spray and bake at 350 for 20 minutes.

Meanwhile add 1t olive oil to a skillet. Add garlic and saute until fragrant. Add spinach and cook until wilted. Set aside. Turn the heat up to 375. While sweet potatoes slighly cool, whisk together milk, nutmeg, salt/peppers, and eggs. Place spinach in bottom of pie crust. Pour over egg mixture. Sprinkle crumbled goat cheese. Bake for 35 minutes. Remove from oven and cool slightly before serving.

This also reheats well. I made it the day before and then just rewarmed it in the oven for serving.


*I found that one decent sized one was adequate. Just make sure it's one of the round ones - not the long and skinny kind.