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New Meal Monday: Spinach & Carmelized Onion "Quiche" with Sweet Potato Crust

April 10, 2017

I've always believed that part of the recipe for a successful marriage is equality, and honoring a division of labor around the household. This holds true for us in most categories, however, when it comes to cooking breakfast it’s a totally different story. I’m not even sure how it happened, but when a weekend morning rolls around, we are not asking “what are we having for breakfast?”, we are asking “what is Luke making for breakfast?”
A typical Sunday morning begins with me choosing from an array of delicious breakfast options as if I am at a restaurant, and then he whips up a restaurant quality meal (yes, I'm a little spoiled). So, I have been feeling a bit guilty and wanted to bring a balance to our breakfast routine and cook up my own tasty meal. I know I can’t compete with Luke’s popovers or scrambled eggs so I needed something unique. That’s when I came across a recipe for a spinach and caramelized onion dish (some of my favorite egg fillings) with a sweet potato crust. I was instantly sold on the crust, I have only eaten quiches with traditional crust and this was just the creativity I was looking for. The caramelized onion and sweet potato give it a delicious sweet flavor that can be paired well with a side of crispy bacon (or vegetarian sausage) and toast (or you could mix the cooked bacon/veggie sausage right into the filling!). We enjoyed this for breakfast, yet if served with some greens makes it a great brunch, or dinner option as well!

Here’s what you need:

Sweet Potato Crust:

  • 1 sweet potato
  • 1 teaspoon olive oil
  • Sea salt and pepper to season

Filling:

  • 1 yellow onion
  • 1 tablespoon unsalted butter
  • 8 eggs
  • 2 cups fresh spinach
  • 1/3 cup shaved or grated parmesan cheese
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste

Here’s what you do:

  1. Pre-heat oven to 425F.
  2. Peel sweet potato and then shred (easiest to use a food processor).
  3. Coat bottom of baking dish with 1 teaspoon olive oil. Then pour in sweet potatoes and lightly season with sea salt and black pepper.
  4. Cover tightly with foil and back for 30 minutes.
  5. While potatoes are baking, heat skillet and add butter and sliced onion. Cook slowly over low to medium-low heat, stirring occasionally, for 45-60 minutes. Onions will soften and caramelize, set aside.
  6. When potato crust is done, remove from oven and let cool for at least 15 minutes. Use a rubber spatula to flatten into a crust, making sure to push the crust up onto the sides of the dish.
  7. In a bowl, beat the eggs and then add the parmesan, chopped spinach, and seasoning. Pour into the crust and top the mixture with the caramelized onions.
  8. Cover tightly with foil and bake at 425F for 20 minutes.
  9. Remove foil, lower oven temp to 350F and bake for an additional 10-15 minutes (or until the eggs in the middle are firm).
  10. Top with shaved parmesan and serve hot!

About 4 Servings

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