Spinach and Feta Quiche with Sweet Potato Crust

This is a healthy and gluten-free option to make your quiche with sweet potatoes and it tastes delicious.

Ingredients:

  • Extra-virgin olive  oil for coating the pan and sweet potatoes

  • 2 medium sweet potatoes or one large, peeled and cut into 1/8-inch-thick slices 

  • 1 tsp olive or avocado oil for sautéing the onion

  • 1/2 cup sliced red onion 

  • 150g/5oz fresh baby spinach or larger leaves coarsely chopped 

  • 1 tsp vegetable stock powder

  • 1/2 cup dairy free milk

  • 1/4 tsp Himalayan or sea salt

  • 1/2 tsp freshly ground black and red pepper

  • 5 large eggs 

  • 50g/1.5 oz feta cheese, crumbled (see notes for a dairy-free version)

Method:

  1. Preheat oven to 180°C/350°F.

  2. Grease a 9-inch pie dish with extra-virgin olive oil.

  3. Layer the sweet potatoes slices in slightly overlapping circles on the bottom and sides of the plate.

  4. You might need to cut the slices in half to fit them around the sides (round side up).

  5. Brush the sweet potatoes with olive or avocado oil. 

  6. Bake in the preheated oven for 20 minutes or until the sweet potatoes are slightly tender.

  7. Place the dish on a wire rack to cool. 

  8. Increase oven temperature to 200°C/400°F.

  9. Place a large pan over medium heat.

  10. Add a tsp of olive oilto the pan and sauté the onion slices for three minutes.

  11. Add spinach to the pan and sprinkle vegetable stock powder over it , and sauté for three more minutes.

  12. Remove the pan from the heat, and allow to cool.

  13. Combine the milk, eggs salt and pepper in a medium bowl and whisk until well combined

  14. Arrange the spinach mixture onto the cooled sweet potato crust.

  15. Pour the egg mixture over the spinach.

  16. Sprinkle feta over the filling. 

  17. Bake the quiche at 200°C/400°F for 35 minutes or until the egg mixture is set.

  18. Let the quiche stand for five minutes and serve.

Tip To make slicing of the sweet potatoes easier and quicker, try using a mandolin or a food processor.

Notes:

Feta cheese has a tangy flavour, and if you’re short on time, you could either use a store-bought vegan feta cheese mix or substitute with kalamata olives to keep that briny flavour. Alternatively, you can make your own vegan feta cheese. This is an easy recipe but it will take some time.

  • 14 oz block of extra firm tofu

  • 1/3 cup olive oil

  • 1/3 cup water

  • juice and zest of 1 lemon

  • 1 tablespoon white wine vinegar

  • 2 teaspoons salt

  • ¼ cup olive brine juice from a jar of olives – kalamata is best

  • 1 clove garlic peeled and minced

  • 1 teaspoon dried oregano

  • ½ teaspoon dried basil

  • ¼ teaspoon black pepper

Method:

  1. Drain the tofu by either using a press or by placing the block of tofu on a plate lined with paper towels.

  2. Place more paper towels on top of the tofu, along with another plate, then place something heavy like a book on top.

  3. Let it drain for four hours, draining the liquid from the plate every hour or so.

  4. Slice the tofu into ½ inch cubes.

  5. Mix the oil, water, lemon juice and zest, vinegar, olive brine, and spices together to make the marinade. 

  6. Pour the marinade over the tofu, making sure every cube is covered.

  7. Allow it to marinate for several hours, preferably overnight, in the fridge. 

  8. Remove the cubes from the marinade and use them as a replacement for feta in recipes.

  9. If you’re not going to use the feta right away, marinade it in mason jars instead of the bowl. It will keep for at least 2–3 days. 

MainsNeantog FarmMains