Spinach, Sweet Potato,Onion and Feta Quiche

If you’re looking for a really easy weekend brunch or breakfast dish that is Delish and super easy to put together, I just may have the perfect recipe. This is one I literally threw together a few weeks ago and it was inspired by a morning scramble I made for a friend of mine a few months before this whole quarantine business began. On any given weekend I usually abandon  my usual weekday morning protein drink and opt for food that I can actually chew.

Bearing in mind I still want to eat healthy I have found the following ingredients to be an absolute win win when it comes to flavor and delsih-ability:

Quiche Recipe

Pre heat over to 350 degrees

In a large non stick pan saute:

• 1-2 T Coconut Oil
• 1/2 red onion chopped
• 1/2 sweet onion chopped
• 1 medium size shallot chopped

Stir gently over low to medium heat,stirring often and keeping covered to allow the moisture  from the onions to release.

• When onions are soft add in 4-5 cups cleaned organic spinach
• When spinach is completely wilted stir together to incorporate onions and spinach.
• Turn off heat. Keep covered and let  rest for about 5 minutes

In  separate bowl whisk together:

• 4 Eggs ( I use organic and cage free)-I promise they taste 10 times better
• 1 can Carnation Evaporated milk (for quiche)
•          You can use Carnation Evaporated Milk “Lactose Free” if needed   
• 1/4 to 1/2 cup crumbled feta
• 1/2 to 1 cup cooked sweet potato
• 1/4 tsp salt
• 1/4 to 1/2 tsp pepper
• 1 Deep Dish pie crust

Pour spinach and onion mixture into the bottom of a prepared pie crust (see notes on pie crust prep)

Pour egg mixture over spinach and onion.

Put pie crust on cookie sheet and bake  for  another 30 to 45 minutes until  Quiche is firm/translation-liquid is set)

Take out of oven and let sit for 5-10 minutes.

Serve warm with remaining sweet potato .

Pie Crust

(You can use ready made or if you wish -make your own)

Pre bake pie crust  for 20 minutes at 350 degrees.

In Pre baking your crust take a sheet of  wax paper to cover the bottom and sides.

Fill well of pie crust with beans  and put into oven to cook for 15 to 20 minutes.

This ensures that your crust won’t be soggy on the bottom after the Quiche is fully cooked.

 Sweet Potato (s)

Peel and dice sweet potato (I use about 4 -5 sweet potatoes-you can use any leftover potato as a side dish and serve it with the quiche or mix with the scrambled eggs at another time).  Slice into small bite size pieces.

• Spray a large  cookie sheet with Cooking spray or use olive oil to lightly coat potato.
• Salt and pepper to taste .
• Cook at 425 degrees for about 20 minutes  or until soft and slightly golden brown

The Perfect Scramble 

Use all the ingredients above  omitting the crust and carnation evaporated milk.