Sweet potato and spinach quiche

Name: Sweet potato and spinach quiche
Total time: 1800 s
Yield: 4 people
Cuisine: American
Ingredients: 1 sweet potato; 1 large bunch or bag of fresh spinach; 1 chopped onion; 2 tablespoons cream cheese; 1.75 oz. blue cheese; 1/4 cup oat milk; 2 eggs; 1/4 cup chopped walnuts; Salt to taste; Pepper to taste; 1/4 cup Extra Virgin Olive Oil from Spain

Olive Oils from Spain @oliveoilsspain

Spain

This quiche is made with Extra Virgin Olive Oil from Spain and it's in line with the Mediterranean Diet. Plus it is easy to make – you don't need to be an expert chef to whip this up.

Olive Oils from Spain @oliveoilsspain

Spain

This quiche is made with Extra Virgin Olive Oil from Spain and it's in line with the Mediterranean Diet. Plus it is easy to make – you don't need to be an expert chef to whip this up.

Saved

Ingredients

30 minutes

4 people

1sweet potato
1large bunch or bag of fresh spinach
1chopped onion
2 tablespoonscream cheese
1.75 oz.blue cheese
1/4 cupoat milk
2eggs
1/4 cupchopped walnuts
Salt to taste
Pepper to taste
1/4 cupExtra Virgin Olive Oil from Spain

Saved

Steps

30 minutes

1

To start, peel the sweet potato and slice it using a mandolin. Line a pie mold and brush it with Extra Virgin Olive Oil from Spain. Add the sweet potato, brush it with Extra Virgin Olive Oil from Spain and set it aside. Tip: The mandolin has a protector you can use to protect your fingers from getting cut.
2

In a bowl, add two eggs, beat and add ¼ cup of oat milk, ¼ cup of chopped walnuts and 1.75 oz. of blue cheese. Mix together and set aside.
3

In a pan, add two tablespoons of Extra Virgin Olive Oil from Spain, one chopped onion, salt and pepper, and sauté. Once the onion is translucent, add a bag of fresh spinach and sauté. Add two tablespoons of cream cheese and mix together. You can substitute in any of your favorite vegetables in this recipe.
4

Add the milk and cheese to the egg mixture, mix together and pour it over the sweet potato nest.
5

Finally, cook it in a preheated oven at 355ºF for 20 minutes, then broil it for 5 additional minutes.
6

Let it rest for 15 minutes before taking it out of the pan to eat.
7

Tip: the leftover sweet potato can be used to make some chips as a starter and/or appetizer. Yum!