This is a different way to make a pseudo quiche or savory tart, and it's also a great alternative for those who can't or don't want to eat gluten. Compared to a traditional quiche, it's missing the crunch of the shortcrust pastry, but on the upside it's less calorie-dense and adds a really pleasant hint of sweetness.
Ingredients
- 1 large sweet potato
- 4 eggs
- 350 ml (1.5 cups) milk
- 85 g (3 oz) fresh spinach
- 100 g (3.5 oz) sun-dried tomatoes
- 110 g (4 oz) goat cheese
- A handful of chopped walnuts
- 2 tablespoons cream cheese (I used Skyr)
- Salt, pepper, and extra virgin olive oil
Method
- Preheat the oven to 190°C (375°F).
- Wash the sweet potato, make a few slits in the skin, and microwave it for a couple of minutes (you can skip this step, but it softens it up a bit and makes it easier to slice).
- Take the sweet potato out, careful not to burn yourself, peel it, and cut it into very thin slices (about 3 mm / 1/8 inch).
- In a bowl, toss the sweet potato slices with salt, pepper, and olive oil, then arrange them in an overlapping pattern in a round oven-safe pan, covering the bottom and the sides.
- Bake for about 20 minutes.
- Meanwhile, beat the eggs in a bowl, season with salt and pepper, add the cream cheese, milk, and sun-dried tomatoes, and mix well.
- Once the baking time is up and the sweet potato is soft, take the pan out, place the lightly chopped raw spinach over the sweet potato base, and pour the milk and egg mixture on top.
- Finally, scatter the chopped goat cheese and walnuts evenly across the surface.
- Bake for about 30 minutes and it's ready to enjoy.
PiC Tips
- The cream cheese isn't necessary — I threw it in to use up some that had been sitting in the fridge for a few days. If you want to use cream instead of milk like in traditional quiches, go for it; it'll come out a bit richer and creamier.
- When I say sun-dried tomatoes, I mean the ones that have been dehydrated and then rehydrated, usually packed in seasoned oil. If you only have plain dehydrated tomatoes and want to "revive" and season them yourself for any recipe, it's super easy. Bring 700 ml (3 cups) of water to a boil, then turn off the heat, add 50 ml (3.5 tablespoons) of white vinegar and the dehydrated tomatoes. Let them sit for half an hour. Then take the tomatoes out and pat them dry with paper towels. Transfer them to a jar with olive oil, garlic, and whatever herbs you like, and in a couple of days everything will have soaked up a delicious flavor.