Quiche is a favorite light meal of mine. I especially love the versatility of the dish. Start with a few eggs and a pie crust and the possibilities are endless! It's a great way to use up stuff from your fridge and it makes for a light yet satisfying meal in itself.
I came up with this simple nutritious quiche using ingredients I had on hand from the holidays. The combination of flavors along with the color is fantastic and the Dijon mustard gives it a just the right tang. It tastes as good as it looks!
Sweet Potato and Spinach Quiche
- 1 deep dish pie crust (I use Pillsbury frozen)
- 1/2 large onion, chopped
- 1 medium sweet potato, peeled and cubed
- 4-5 cups fresh spinach, coarsely chopped (about 2 large handfuls)
- 1 T olive oil
- 4 eggs
- 1/2 cup half & half mixed with 1/2 cup water
- 1 T Dijon mustard
- 1 t sea salt
- 1/2 t ground black pepper
- 1/2 cup goat cheese, crumbled
- Preheat oven to 375.
- Over medium heat, sauté onion in olive oil for about 2 minutes.
- Add sweet potatoes; cook and stir another 3 minutes.
- Reduce heat to low. Add 3 T water; cover and cook 5 minutes until potatoes are soft
- Turn off heat and stir in spinach. Cover and let sit for 4 minutes.
- In the mean time, beat together eggs, liquid, mustard, salt and pepper.
- When spinach is wilted, stir well and spread mixture in pie shell.
- Carefully pour egg mixture over the top.
- Sprinkle evenly with goat cheese.
- Place quiche on baking sheet and bake for 45-50 minutes until done.
- Let sit for about 10-15 minutes before cutting.
Slym Cook says: This recipe fills a pie shell very full, so be sure to place it on a baking sheet to catch any spillover. I use half and half thinned with water because that's what I have, but regular milk should work as well.