Greek Spinach Quiche with a Sweet Potato Crust

You will be asked to take a one question quiz at the end of this post...


But first, I am a week behind on my Vegetarian main course goal of at least one meal a week.  I made it 7 weeks in a row, but got distracted last week.  As I announced a week ago, I am ankle deep (well, over my head truth be told) on a new career.  A week from yesterday (God willing), I will be making an announcement about my new life.  march 8... An important date this year...


Fat Tuesday, day before Ash Wednesday, the beginning of Lint and the end of Mardi Gras season


My birthday (I feel a little like I am 8 years old again, starting that first paper route back in my little hometown of Pekin, Illinois.  So much time walking the 6 blocks on my first delivery route.  So much time to plan how I would invest my 15 cents per weekly (only 6 days a week, back then, we rested on the Sabbath) delivery.  I still remember the stats... 36 families got home delivery.  $5.40 for a week's work (plus tips, some families gave me a quarter and just told me to keep it!!!)... It was all the money in the world.  But I digress)


CdSC (there's you a hint, the abbreviation of my new business) opens.


But I am digressing from the Quiche...

I love making a quiche.  Some days they are well planned out, and some days I am making a leftover meal of whatever I have partially cut up (like onions or peppers or ham or bacon).  With this odd combination, I will leave it up to you to decide if this was plotted or just came together when i opened my refrigerator.


Any quiche is just a baked egg custard dish.  you can add just about anything to it.  you do need some type of crust (I have used store bought, made my own, Substituted hash browns and now made my custard on a layer of mashed sweet potatoes.  like I said, some type of crust).  Much like a pizza, combinations are limitless.  Just assemble what you like, bake at 350 for about 40 minutes (or until the eggs cook solid and the center does not shimmy).


Hmmm... maybe next year after I finish the Pizza 2011 project, I should do a Quiche 2012 project... But I digress...


Here's what I did this time...

For the crust


1 LARGE Sweet potato
drizzle of Olive Oil
2 TBS Butter
1/4 cup Milk


For the filling


5 Eggs, whipped
1 cup Heavy Cream


1 bag (6 ounces) of raw Spinach (can substitute frozen of you wish), remove the stems
2 TBS Extra Virgin olive Oil
1/4 cup Kalamata Olives, pitted and sliced
1/4 cup Sun Dried tomato Pesto (recipe to follow)
6 ounces Feta Cheese (herb and Garlic flavored)


Peel and slice the Sweet Potato.  Cut into 1/2 inch pieces, put in a covered baking dish, drizzle oil over the potatoes (lightly).  Roast covered for 1 hour at 375 degrees.  Use the fork test to check tenderness.


I use a Kitchenaid mixer, you could easily use a standard potato masher, but mash the potatoes, add the butter and milk and whip smooth.


Cook the spinach in the oil until wilted.


Whip the eggs, add the cream and whip some more.


Spread the whipped potatoes an even layer on the bottom and side of a deep pie dish.


Add 1/3rd of the egg mixture.
Add the Spinach
Add another third of the eggs
Add the Sun Dried Tomato Pesto
Add the olives
Add 1/2 the crumbled Feta Cheese
Add the final third of the eggs
Top with the remaining crumbled Feta Cheese and Oregano
Few pinches of Oregano


Bake in 350 degree oven for 40 minutes or until the eggs stop jiggling and a knife can be inserted without bringing any goo up.


Enjoy!


Sun Dried tomato pesto recipe


1/2 cup Extra Virgin Olive Oil
1/2 cup Sundried tomatoes, packed in oil (comes in a jar)
1/2 cup fresh grated Parmesan Cheese
1/2 cups finely chopped Walnuts
4 clove Garlic, smashed and minced

So, I now leave it up to you... Well thought out recipe???


Or was I just cleaning out my refrigerator???


BTW... This came out tasting AMAZING!!!


here are a few photos to give you a better idea of what I did...

Meatless and Loving it!!!


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