Sweet Potato Quiche

Ingredients

• 2 medium sweet potatoes
• 400 g frozen spinach
• 2 cloves garlic (finely chopped)
• 1 onion (finely chopped)
• 1 tbsp Coconut oil
• 1 tbsp Olive Oil
• 4 eggs
• 180 ml almond drink (almond milk)
• a pinch nutmeg
• 60 g grated cheese
• 60 g goat cheese
• Salt
• Pepper

Instructions

1. 1.

   Peel the sweet potatoes and slice them thinly. Lightly grease a baking dish with coconut oil.

2. 2.

   Arrange the slices in a single layer on the bottom of the dish. Then cut the remaining slices in half and lay them edge‑side down to form a border. Sprinkle a pinch of salt and pepper over each, cover, and bake in a preheated oven at 200 °C (180 °C fan) for 30 minutes.

3. 3.

   Heat 1 tbsp olive oil in a non‑stick pan over medium heat and sauté the garlic and onion until golden brown.

4. 4.

   While that cooks, thaw the spinach and add it to the pan. Stir gently over low heat until everything is well mixed. Season with salt and pepper.

5. 5.

   Whisk the eggs in a bowl, then stir in the almond milk, nutmeg, salt, and pepper.

6. 6.

   Remove the quiche base from the oven and spread the spinach evenly on top. Pour the egg mixture over it and sprinkle grated cheese across the surface. Arrange goat cheese pieces on top.

7. 7.

   Cover the sweet potato quiche and bake for 30 minutes in the preheated oven. Remove the cover and bake for an additional 10 minutes, or until the goat cheese is golden brown.