Cauliflower-Spinach Frittata in a Sweet Potato Crust


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.

img_3821

And surprisingly, my son the pie-crust-lover deemed this to be great!  Chalk one up for sweet potatoes!

img_3812

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.

img_3813

 

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

6 eggs

Additional salt and pepper

1 cup crumbled or cubed feta

Directions

 

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.

img_3812

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.

img_3814

Add garlic and spinach, and sauté one more minute. Remove pie pan from oven and decrease oven temp to 350°F.

img_3816

Spread the feta over the bottom of the crust.

img_3815

Distribute the cooked veggies evenly over the potato crust.

img_3817

Whisk together the eggs with a little salt and pepper, then pour over veggies.

img_3818

Bake 25-30 minutes, or until eggs are set. Allow to cool 10 minutes prior to slicing.

img_3820

Enjoy!

Serves 6

img_3822

3 Comments Add yours

  1. Looks delicious! I sometimes use sliced potatoes for a crust, but didn’t try it with sweet potatoes yet. Love the idea. Will give it a try soon. Thanks for sharing. 🙂

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s