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Rated 4 out of 5 based on 1 customer rating

Clean Diet Spinach Onion Quiche with Sweet Potato Crust

Rated 4 out of 5 based on 1 customer rating
$65.00 Cooking Fee
Serving Size: 1/8 pie
Recipe adapted from:
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lovely quiche combines spinach, mushrooms, and onions for a delicious main dish (serve with a side salad) or side dish.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Instructions

  • Preheat oven to 425 degrees F. Peel the sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the avocado oil and arrange in a 9.5” pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
  • Sprinkle the crust with salt and roast in the oven for about 25 minutes, or until sweet potatoes are soft and beginning to brown.
  • While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the onions.
  • Once the onions are translucent, add the chopped mushrooms and garlic, then lower the heat to medium. Continue to cook and stir about 2 more minutes, until softened and toasty.
  • Stir in the chopped spinach until it wilts, then remove from heat.
  • In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
  • Remove the sweet potato crust from the oven once done, and lower the heat to 400 degrees F. Add the spinach-mushroom mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra. It’s okay if the egg mixture “leaks” through.
  • Bake in the 400 degree F. oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven, but settle once done.
  • Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Add optional topping of feta cheese on top. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

Cook Times

Active Prep15
Hands-On Cook10
Hands-Off Cook35
Passive0
Total Time1 hour
Recipe Serving Size8

Ingredients

Ingredients

For the Crust:

  • 1 sweet potato large, peeled and thinly sliced
  • 1 tablespoon avocado oil for roasting sweet potato crust
  • 1/2 teaspoon sea salt fine grain

For the Filling:

  • 8 ounce spinach chopped
  • 1 cup white mushroom sliced
  • 1 onion small thinly sliced
  • 3 clove garlic finely chopped
  • 1/2 teaspoon sea salt fine grain
  • 6 egg
  • 1/4 cup canned lite coconut milk
  • 2 tablespoon nutritional yeast
  • 1 tablespoon feta cheese for topping, optional

Cooking Tools Required

9 inch Pie Dish
Reheating/Serving Instructions

Heat in a 350 degree oven or microwave on medium power until heated through.

Nutrition

Calories: 121kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 406mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6854IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg

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