Healthy and tasty quiche with a crust and bottom of sweet potato and a spinach filling
Ingredients
2 to 3 medium sweet potatoes
300 gr fresh spinach
1 large red onion
75 g walnuts, roughly chopped
75 g grated cheese
pepper and salt
4 eggs
a few sprigs of fresh oregano (can also be dried)
1 tablespoon oil
materials
mandolin
oven dish
Preparation
Heat the oven to 200 degrees. Peel the sweet potatoes and cut them into thin slices with a mandolin, just thin enough so that they are still a little pliable. Grease the baking dish with a little oil. Place the potato slices in a bowl and toss in about 1 tablespoon of oil.
Line the bottom and sides of the dish with sweet potato, layering the slices on top of each other. If necessary, secure the discs against the edge with a clamp so that they do not fall inwards. Place the dish in the oven for 15 minutes. Meanwhile, finely chop the onion and fry it in a little oil. Then gradually add the spinach until it has wilted completely.
Place spinach in a colander, squeeze out excess liquid and place in a large bowl. Beat the eggs one at a time and then beat the cheese, walnuts, oregano, salt and pepper. Remove the baking dish from the oven and fill the sweet potato ‘crust’ with the spinach mixture. Place the baking dish in the oven for another 35 minutes. Always check whether the filling is well cooked with a skewer.
Source: Leukerecepten by leukerecepten-nl.
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