Monday, January 30, 2012

Spinach Quiche

Brinner. Who doesn't love brinner? There is something comforting, cozy and fun about whipping up a little breakfast for dinner. We love our eggs, especially when we can get them fresh from the farm. This is one of my favorite things to do with those eggs.

A flaky, buttery pastry crust is always top notch, but you may not always have the time or desire to make one for scratch. Here is a little twist on a quiche crust you will love.

Spinach Quiche with Sweet Potato Crust
Serves 8 (or 4 ravenous people)

1 medium sweet potato, washed
3-4 cups fresh spinach
1/2 medium yellow onion, diced
1/2 cup shredded sharp cheddar cheese
8 eggs
1 cup low-fat milk
1/2 teaspoon salt and pepper

Heat the oven to 325 degrees. Spray a pie pan with a bit of non-stick oil. Shred the sweet potato and press into the pan to form a crust. Bake in the oven 10-15 minutes, just until it begins to brown.
Meanwhile, whisk the eggs, milk, salt and pepper. When the crust is ready, layer the spinach, onion and cheese in the crust. Slowly pour the egg mixture into the pan to saturate the spinach.
Bake 45-50 minutes until the top has browned and the eggs have just set, there won't be too much jiggle left.
Remember the eggs will continue to as the quiche rests for about 10 minutes before serving. Enjoy your brinner!

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