My neighbor Carole shared this dish with me a few years ago while she was on a very low carbohydrate diet. I would probably describe it as part quiche, part frittata. Although, not a traditional flaky or crisp crust you would typically find in a quiche, the sweet potato crust is a mildly sweet and savory canvas for the eggs, vegetables and feta of it’s interior.
I liked it so much I have made a few variations of it by changing up the cheese and the vegetables. I would encourage you do the same based on the seasonal availability of produce. Have fun with it by making it your own!
Whether you’re on a diet or not, this dish makes a wonderful meal anytime of the day.
Try it accompanied by a crisp green salad, either warm, room temperature or cold the next day. It has become a go-to of mine. I hope you enjoy it as much as I do.
Thank you Carole!
Ingredients
- 1-2 large sweet potato yams sliced about 1/8’ thin (for best results use a mandolin)
- 8 large eggs (for a lower fat version: 4 whole eggs and the equivalent of 4 eggs in egg whites)
- 1 tablespoon plus 2 teaspoons avocado or extra virgin olive oil
- 1/2 cup yellow onion diced
- 1/2 cup red bell pepper diced
- 2 cloves of garlic minced
- 1 cup of fresh steamed spinach drained of any liquid (or if frozen make sure you squeeze out excess water)
- 4 oz. Feta cheese crumbled
- Salt and pepper (to taste)
- 2 tablespoons fresh herbs or combination (parsley, chives, scallions, dill, basil)
Directions
- Preheat oven at 350 degrees with a rack in the middle of the oven.
- Lightly oil a 9” deep dish pie plate
- Scrub and dry sweet potato yams thoroughly.
- With a cutting board under your mandolin carefully slice sweet potatoes about 1/8” .
- If you don’t have a mandolin, you can do this by hand, however, this will take a little more time and slices will likely vary in thickness, which is fine.
- Line your oiled pie plate with sliced potato rounds starting from the center, overlapping each round tightly in one layer and work your way up the edges. Try using the larger slices for the sides, so your slices exceed the edge of the plate by about 1/2”. You can add any extra pieces to the bottom or sides, tightening up any gaps or spaces.
- Brush potato slices gently with 2 teaspoons of oil and pre-bake crust for 15 minutes.
- While crust is baking, steam fresh spinach either in a conventional stove top steamer or in the microwave covered for 1-2 minutes. Follow instruction on the box if using frozen spinach.
- Remove sweet potato crust out of the oven. Slices will have likely curled and will be slightly wilted. Set aside until ready to add filling.
- Beat eggs in a medium bowl and season with salt and pepper and set aside.
- Heat 1 tablespoon of olive oil in a 9-10” skillet.
- Add onion, bell pepper and garlic and sauté for about 5 minutes, or until vegetables are crisp tender.
- Spread sautéed vegetables and spinach evenly into your prepared potato crust.
- Sprinkle some of the fresh herbs over vegetables, if using and top with half the cheese.
- Pour egg mixture over vegetables and top with remainder of the cheese.
- Bake uncovered until set and slightly puffed in the middle about 30-40 minutes.
- Remove from oven and let it cool slightly before cutting into wedges. Serves 4