Let’s take a break from all the food-filled travel posts so I can share one of my newest favorite recipes.
(And by favorite I mean I’ve been making this on back to back weeks.)
It’s healthy. Really!
Sure, I eat fried chicken and pasta (a lot of pasta, actually). But the truth is: when I’m not traveling, when I’m not eating out with friends, when I’m not baking some over-the-top dessert for this blog, I prefer easy, nutritious, home-cooked meals. I’ve talked about it before: the meals I eat when I’m alone in my kitchen – I eat a lot of fruits and veggies, I prepare a lot of vegetarian side dishes and appetizers that almost invariably become main meals, and I even make some low carb meals.*
*But make no mistake, I always save room for dessert. Everything in moderation, right?
This Crustless Sweet Potato and Goat Cheese Quiche is one of those meals. It’s a cinch to put together, and delivers a powerhouse of nutrition in each slice. It’s packed with spinach (one of the richest sources of antioxidants), sweet potatoes (high in fiber, vitamin B6, and beta-carotene), some cheese (a little dairy), and of course, eggs (protein to keep you fuller, longer).
Spinach is my favorite leafy green (I make a lot of smoothies with spinach in them) and while I honestly prefer sweet potatoes with sweet things (baked and topped with almond butter and cranberries, or sweet potato fries drizzled with maple syrup), when I combine these two with garlic and red pepper flakes, the resulting sautee is so good, it almost didn’t make it into the quiche.
This quiche does not have a flaky, buttery crust (let’s save that for something else, maybe pecan pie?) and in fact I didn’t use any butter at all – but it tastes satisfyingly luxurious, thanks to the creaminess from the goat cheese.
You can play around with your quiche ingredients – sometimes I substitute feta, sometimes I add mushrooms – just be careful not to overfill your pie pan. I like placing the pie pan on top of a cookie sheet; in case of spillage, it’ll be easier to clean up.
A lot of people like quiche for breakfast, and this also reheats nicely in the microwave for a quick weekday lunch or weeknight dinner. I like eating it with a little dipping sauce of Greek yogurt, dijon mustard, and mayo.
6 eggs
1 cup milk (I used 1%)
1 10 oz pack of frozen spinach (or 1 packed cup cooked spinach)
1 large sweet potato, peeled and cut into 1/2 inch cubes
1 tablespoon olive oil
1 garlic clove, minced
pinch of red chili pepper flakes
4 oz goat cheese
1/4 cup shredded cheddar cheese (optional)
salt and pepper to taste
This is light yet filling, and has become a regular on my lunch rotations. Let me know if you guys make it, and if you have any favorite quiche combinations!