Sweet Potato-Crusted Spinach Quiche


Sweet Potato-Crusted Spinach Quiche.jpg

Adapted from fourteenforty365.com

I have had this recipe save as a pin on my Pinterest account for at least a couple of years and finally I made it! As the name suggests, instead of using pâte brisée for the crust, it uses sliced sweet potatoes. This quiche boasts a beautiful display of colors and has a lovely blend of flavors with the slight sweetness from the potatoes and tartness from the goat cheese.


  • 6 small sweet potatoes
  • ½ pound fresh spinach
  • ½ large onion, chopped
  • 4 eggs
  • 1 cup shredded mild cheddar
  • Parsley, to taste
  • ¼ cup goat cheese
  • Pepper, to taste
Sweet Potato-Crusted Spinach Quiche, sin cocer.jpg

Ready for the oven!


  1. Preheat the oven to 400F (204C).
  2. Slice the sweet potatoes using a food processor.
  3. Lay the potato slices out in a greased pie dish in a crust-like fashion. Spray the crust with cooking spray and bake in the preheated oven for 15 minutes. After baking the crust, reduce the oven to 375F (190C).
  4. Spray a sauté pan with cooking spray and sauté the onion until lightly browned. Stir in the spinach and sauté until wilted and tender.
  5. Blend the eggs and cheddar cheese in a medium bowl. Add the herbs and goat cheese.
  6. Add the spinach-onion mixture to the egg-cheese mixture. Add salt and pepper to taste.
  7. Pour the combined mixtures into the sweet potato crust.
  8. Bake in the preheated oven for about 40 minutes until the quiche is firm and the cheese has browned.

Sweet Potato-Crusted Spinach Quiche, pedazo

Comments: Without having to do the pâte brisée there is really nothing too complex about this recipe. I used sweet potatoes from Trader Joe’s that sells 2-pound bags of small sweet potatoes. As you prepare the crust it may seem like a lot of sweet potatoes but trust me it’s ok. The original recipe calls for 1 cup of grated mozzarella but I used Horizon Organic Shredded Cheddar instead because it was what I had at home; Horizon’s cheddar does not have a very bold flavor so it’s a good alternative to the mozzarella.

Sweet Potato-Crusted Spinach Quiche, pedazo lado


Portobello Pesto Pizza

Other, Vegetarian

Portobello Pesto Pizza

Adapted from Hello Healthy

Now that I’ve discovered portobello mushrooms, I love making anything portobello. This includes stuffed portobellos. Just like stuffed vegetables, I’ve always found the idea of stuffed mushrooms intriguing but I never ate any because I hated mushrooms. But now I have a newfound freedom in the culinary world!

Yield: 4 servings


  • 2 tablespoons walnuts (or pine nuts)
  • 2 cups loosely packed basil leaves
  • ½ small avocado
  • 3 tablespoons olive oil
  • 4 portobello mushrooms
  • 2 medium tomatoes, sliced (I like Roma tomatoes)
  • 4 slices Swiss cheese


  1. Preheat the oven to 400F (204C). Line a baking sheet with wax paper and set aside.
  2. To make the pesto, combine the walnuts, basil and avocado in a food processor. Pulse until the ingredients are broken up. Add the olive oil 1 tablespoon at a time and process after each addition until you get a sauce-like consistency. Season with salt and pepper.
  3. Remove the stems from the portobello mushrooms and use a spoon to scrape out the inside gills. Place them cap side down on the prepared sheet pan.
  4. Divide the pesto evenly amongst the portobellos. Top with the sliced tomatoes and then the cheese.
  5. Bake in the preheated oven for 15 to 18 minutes until the cheese is bubbly.


Comments: I think what takes up the longest time in this recipe is the pesto. Otherwise, the recipe is easy and quick. Instead of Swiss cheese you can also use mozzarella or Fontina, sliced or grated. To complete the meal, I made some brown rice to go with the portobellos.

Portobello Pesto Pizza, porción