Nutrient-rich sweet potatoes form the crust for our spinach and mozzarella quiche, making it a great gluten-free option for breakfast, brunch or lunch.
- Nonstick cooking spray
- 2 medium sweet potatoes (8 oz.), peeled, ⅛ inch thick slices
- 1 teaspoon olive oil
- 1 cup sliced onion
- 8 cups fresh baby spinach
- 1 cup skim milk
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- 8 large eggs (16 oz.)
- 3 large egg whites (4 oz.)
- ¾ cup low-fat mozzarella cheese, shredded
- Preheat oven to 350 degrees F.
- Coat a 9x13 inch casserole dish with cooking spray.
- Layer sweet potatoes up the sides and bottom of the pan. Potatoes will slightly overlap each other. Coat potatoes with cooking spray.
- Place in oven for 20 minutes or until potatoes are slightly tender.
- Meanwhile, heat a large nonstick skillet over medium heat. Add oil to the pan and sauté onions for 3 minutes. Next, add spinach and sauté for 3 more minutes. Remove from heat.
- Once the potato crust is done, set it aside and increase oven temperature to 375 degrees F.
- In a medium mixing bowl, whisk together milk, salt, black pepper, crushed red pepper, eggs and egg whites.
- Place spinach/onion mixture on top of potatoes. Pour egg mixture over spinach/onions. Sprinkle with shredded mozzarella cheese.
- Bake at 375 degrees F for 35 minutes or until egg mixture is set. Let stand 5-10 minutes, then cut into 12 wedges.
Serving size: 1 4-ounce slice
Amount Per Serving
- Calories: 105
- Saturated fat: 2g
- Protein: 8g
Total carbohydrates: 8g
- Dietary fiber: 1g
- Sodium: 187mg
- Cholesterol: 113mg