Easy spinach quiche with sweet potato crust for a healthy gluten-free, grain-free option. Plus, it’s made dairy-free with almond milk and almond ricotta. Perfect for weekend brunch, meal prep, or an easy weeknight dinner.
2 medium sweet potatoes
½ tablespoon avocado oil or olive oil
½ cup almond milk
½ cup diced onion
5 oz bag of spinach
2 teaspoon minced garlic
½ teaspoon sea salt
fresh cracked black pepper, to taste
¼ cup almond ricotta (goat cheese or feta)
2 tablespoons chopped herbs (dill, chives, parsley, etc) (optional)
Preheat the oven to 375°F.
Coat a 9-inch pie dish or cast-iron skillet with avocado spray. Layer sweet potatoes in a single, slightly overlapping layer on the bottom and sides of the dish. You may find it best to cut the slices in half to fit around the sides. Coat potatoes with avocado oil spray. Place in the oven for 20 minutes or until potatoes are slightly tender. Remove from the oven and set aside.
Meanwhile, whisk the eggs and almond milk in a medium bowl. Season with salt and fresh cracked black pepper.
Heat ½ tablespoon avocado oil in a skillet over medium heat. Add the onion and a pinch of salt and pepper. Cook, stirring occasionally until the onions start to soften about 3 minutes. Add spinach and garlic. Continue cooking until the spinach has wilted; 2-3 minutes. Add spinach mixture over the baked sweet potato crust, then pour the egg mixture over the top. Spread out the spinach with a spatula if necessary. Add small 1 teaspoon dollops of the almond ricotta or sprinkle the goat cheese or feta on top of the eggs. Top with the chopped herbs, if using. Bake for 30-35 minutes or until the eggs are set.
Remove from the oven and let cool for 5 minutes before slicing. Leftovers and store in an airtight container for 3-4 days.
* If using a glass pie dish, bake at 350°F and add 5-10 minutes to each baking time. In general, you want to decrease the temperature by 25°F and increase the baking time by 5-10 minutes.