The food served on our tables has never been more analyzed and talked about before. Nowadays, more and more people are turning to healthier lifestyles, which include healthier dietary habits as well.
People have adopted various eating styles in the pursuit of health and wellness, so consumers became interested in foods that meet the needs of their specific eating patterns, such as gluten-free, vegan, paleo or keto-friendly.
Therefore, we decided to suggest a gluten-free alternative to your favorite quiche, and you will love it!
Instead of the classic crust out of white flour, you can now use sweet potatoes, and reap all their health benefits!
Sweet potatoes are abundant in fiber, vitamins, and minerals. They also improve eye health, may improve brain function and strengthen immunity, promote gut health, and are reported to have cancer-fighting properties.
This lighter version of the classic feta quiche dish contains low-fat milk and fresh spinach, which additionally enrich the flavor and boost its nutritional value.
Vegans can make their own homemade almond feta cheese to use in the recipe:
Vegan Almond Feta Cheese
- 1 ½ cups of raw almonds
- ¼ cup nutritional yeast
- ⅓ cup lemon juice
- ¼ cup olive oil
- 2 cloves garlic
- ⅓ cup + 4 tsp water
Place the almonds in 2 cups of extra hot water, and leave them to soak for two hours. Next, skin them, and blend them with 1 ½ cups water in a food processor.
Add the rest of the ingredients, and blend until you get a smooth paste. Leave it in the fridge for a few hours to firm up, or overnight, for a thicker mixture.
It may not last as long as other kinds of cheese, so refrigerate it and use within 4 to 5 days.
Spinach and feta quiche with sweet potato crust
- 2 medium sweet potatoes
- ½ cup onions, sliced
- 1 bag fresh baby spinach
- 1/4 teaspoon salt
- ½ cup milk
- ¼ teaspoon black pepper, fresh ground
- ¼ teaspoon crushed red pepper
- 4 eggs
- 2 egg whites
- ⅓ cup crumbled feta cheese
Preheat the oven to 350F. Coat a 9-inch pie plate with cooking spray.
Peel the sweet potatoes, cut them into ⅛ inch slices, and layer the pan with them. Coat them with cooking spray, and bake them for twenty minutes. Afterward, place the pan on a wire rack.
Turn oven up to 375F. Heat a large skillet on medium on the stove, add oil, and sauté the onions for 3 minutes.
Add spinach, sauté for 3 minutes, and then remove the skillet from heat.
In a bowl, mix the eggs, milk, egg whites, salt and pepper, and whisk. Add the spinach mixture in the crust, pour the egg mixture over, and sprinkle with feta cheese.
Bake for half an hour.
Allow it to cool for five minutes, cut it into eight wedges, and enjoy!
You can make the Spinach and Feta Quiche a day ahead and just reheat the next day, either in the microwave for 2 minutes, or in the oven, at 350F (180 C) for 8-10 minutes.
Store it in an airtight container in the fridge for 3 days.
What’s more, you can also freeze a single portion or the whole Spinach and Feta Quiche, leave it to defrost in the fridge for a day. The next day, reheat it in the oven and serve it.