Don’t you just love when you can make a breakfast meal that doubles as dinner? Two birds, one stone. Best thing ever. And this quiche is exactly that. Save, no birds die. Speaking figuratively is hard.
This quiche boasts a tiny bit of spice, courtesy of the salsa, but it’s mellowed by the eggs and spinach, transforming it into a savory dish more than heated one. The ‘crust,’ such as it is, can be either crispy or soft —a similar consistency as the filling, depending on how long you bake it before adding the filling. It’s your choice. Breakfast? Dinner? Crispy? Soft? Whatevs. It’s all delicious. Enjoy!
SPINACH QUICHE WITH SWEET-POTATO CRUST
2 sweet potatoes, baked
½ teaspoon salt
1/2 cup water
½ pint jar of salsa, strained and liquid drained away
2 cups organic greens like spinach/arugula/kale/spring greens
salt and pepper to taste
½ teaspoon poultry seasoning
Scrub 2 sweet potatoes and pierce skin with a sharp knife, allowing them to breathe while baking (so much better than exploding inside your oven). Place potatoes directly on the rack of a 400-degree preheated oven and bake for 40-45 minutes. Make sure the burner is lined with foil as the potatoes will drip while baking.
Slice baked and cooled potatoes lengthwise down the middle. Scoop potato into a mixing bowl and discard the skin. Add one egg and salt. Mix using a hand-mixer and then spread into the bottom of a greased baking dish or pie plate.
Bake in a 400 degree oven for 10 minutes or until spongy. Add a few minutes if you prefer a more crispy crust. Set aside while you mix up the filling.
In a large mixing bowl combine eggs, water, strained salsa, salt, pepper, and seasoning. Mix with a hand mixer until well incorporated. Add in greens and mix again on low. Pour contents over baked sweet potato crust.
Bake in a 375 degree oven for 35-40 minutes or until egg is baked through and lightly browned on top.
Note: This recipe makes enough crust and quiche for two 9” pie plates. Freeze one if you like!