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Spinach & Feta Quiche with Sweet Potato Crust

One of my new clients is killing it. Running 5Ks and breaking her personal records, getting ready for her first duathlon, fueling her body with real, whole foods and even sending ME new recipes! This is one she told me I just had to try.

A sweet potato crust? I was skeptical. Wasn’t it going to turn out mushy?

Nope! It turned out perfect thanks to the twice baked potatoes. It was so good I made it twice in one week. Plus, this recipe is super customizable. Next time I’m going to try it with purple sweet potatoes for the crust and baby kale instead of spinach.

how.to.make.sweet.potato.quiche healthy quiche sweet.potato.feta.quiche

Bonus: it’s inadvertently gluten-free.


3 responses to “Spinach & Feta Quiche with Sweet Potato Crust”

  1. Pam Smith says:

    I gave this a go but found it took a long time to set in the middle so covered with a lid for 5 or 10 minutes, turned out perfect. I did add some chopped garlic and sauteed onion. Delicious. I served it with large Portablo mushroom filled with diced bacon, onion and garlic in a white mushroom sauce. All very nice indeed.

  2. Fatema Zahra says:

    love this recipe. the first time I made it the slices cooked well and stayed as the crust bt now the slices of potato seem to curl up as I put them in the oven for the 1st 20 mins. could it be because I’m now using a mandoline so the slices are 2 thin

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