6 small sweet potatoes

Olive oil spray

1 bunch organic spinach

1/2 small onion

1 clove garlic

4 eggs

1 cup grated fresh mozzarella

Spring herbs (dill, parsley, chives) to taste

1 tablespoon organic white miso (optional)

1/4 cup goat cheese

1/4 cup asiago cheese (to sprinkle on top)


Sea salt and pepper to taste

Peel sweet potatoes and slice thinly with a food processor.

Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)

Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.

Blend eggs and mozzarella in a medium bowl. Add herbs, goat cheese, and miso. (Miso makes everything taste better, but may be omitted.)

Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.

In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.

Tastes best a little warm.

The quiche paired nicely with our other recipes prepared this afternoon: whole wheat pizza with olives, onions, bell peppers, and sun-dried tomatoes (now available in an oil-free bag at Trader Joe’s!); roasted fingerlings with chopped rosemary; grilled asparagus with dukkah; and mazto ball soup with carrot noodles.

Светлана Цонева

Светлана Цонева

Фен на добрата храна, готвенето с любов и смях с любими хора. Графичен и уеб дизайнер, основател на Pixel House Studio и куп други проекти.