Vegetable Quiche with Spinach and Sweet Potatoes Recipe | Inquiring Chef
Vegetable Quiche with Spinach and Sweet Potatoes Recipe
45 mins prepServes 8
Layers of fluffy eggs, tender veggies, and melted cheese make this vegetable quiche a great crowd-pleasing dish for breakfast, brunch, lunch, or dinner. Store-bought pie crust cuts the recipe time in half without sacrificing a buttery, flaky crust.
0 Preheat the oven to 400°F.
1 Combine the sweet potatoes, onion, olive oil, and 1/2 teaspoon salt. Spread out on a rimmed sheet pan and bake, stirring halfway through cooking, until the sweet potatoes are tender, 18 to 22 minutes.
2 While the sweet potatoes roast, bake the pie crust until firm, 8 to 10 minutes. Set it aside to cool.
3 When the sweet potatoes and pie crust are done, reduce the oven temperature to 350°F.
4 Wrap the defrosted spinach in a clean dry dish towel or several layers of paper towels and squeeze to remove as much moisture as possible.
5 In a mixing bowl, whisk the eggs until even and frothy. Whisk in the milk, heavy cream, 1/2 teaspoon salt, and black pepper until evenly combined.
6 Fill the pie crust with the spinach, then the gruyere cheese, then the sweet potatoes and onions.
7 Pour the egg filling over the vegetables. Crumble the goat cheese on top.
8 Bake the quiche just until the center is set, 50 to 60 minutes (see note).
9 Allow the quiche to cool for about 15 minutes before slicing and serving (it will slice more easily if cooled a bit first).
