Quiches are one of my favorite things to make, everyone in my family loves them. They are typically fairly healthy, but I wanted to make an even healthier version. So, this is a cross between a quiche and a frittata, using a sweet potato crust.
And surprisingly, my son the pie-crust-lover deemed this to be great! Chalk one up for sweet potatoes!
I had a romanesco in the fridge, so I that in place of either cauliflower or broccoli. I think it looks really cool in the picture below – part way through its preparation.
Cauliflower- (or Broccoli-) Spinach Frittata in a Sweet Potato Crust
Adapted form New Season Market Sweet Potato Crusted Quiche
2 cups coarsely grated sweet potato
4 tablespoons butter, divided
Salt and pepper to taste
1 shallot, finely chopped
1 1/2 cups finely chopped cauliflower, broccoli, or romanesco
1-2 cups chopped spinach (I used frozen chopped spinach)
2-3 cloves garlic, minced
Additional salt and pepper
1 cup crumbled or cubed feta
Preheat oven to 450°F and melt 2 tablespoons of butter to be mixed with potato shreds. Squeeze sweet potato shreds with a paper towel or in cheesecloth to press out excess liquid. In a bowl mix the potato shreds with the melted butter, salt and pepper. Press into the bottom and up sides of a 10′′ pie pan to form a crust. Bake for 10-15 minutes or until potatoes begin to brown on the surface and edges.
While crust bakes, sauté the shallot in remaining 2 tablespoons of butter until translucent. Add the cauliflower, sauté until the cauliflower is tender, 4-5 minutes. Covering pan will help soften cauliflower more quickly.
Add garlic and spinach, and sauté one more minute. Remove pie pan from oven and decrease oven temp to 350°F.
Spread the feta over the bottom of the crust.
Distribute the cooked veggies evenly over the potato crust.
Whisk together the eggs with a little salt and pepper, then pour over veggies.
Bake 25-30 minutes, or until eggs are set. Allow to cool 10 minutes prior to slicing.