With the change in seasons comes richer, warm, comfort food favorites. This one absolutely fits the bill.
From the mouths of picky-eating husbands after one bite: “Oh my gosh this is REALLY good! You can make it again, like, tomorrow!”
There's an optional step here to add roasted garlic. Feel free to omit it, BUT - just know that roasting garlic brings out incredible flavor and transforms it into a velvety paste, and, well - you just need to try it. This is next level stuff, people!
Let me know how you like it! - Jenn
1 sweet potato, sliced very thin into 1/8" rounds
2 c. baby spinach, roughly chopped
1 c. broccoli florets, finely chopped
½ an onion, diced
4 egg whites
1 oz. Pecorino Romano Cheese
1 oz. Aged White Cheddar
Whole bulb of garlic (optional, see step 2)
fresh black pepper, to taste
1. Preheat oven to 400°.
2. OPTIONAL: Slice the top off the garlic bulb and place it cut side up directly on the oven rack. Roast for 20-30 minutes, as you work on the rest of the recipe.
3. Lightly butter a 9" pie dish, then arrange sweet potato slices into 1 or 2 layers. Bring the layers up the sides of the pan to form a crust. Bake at 400° for 15-20 minutes, until lightly golden.
4. In a skillet over medium heat, add olive oil and onion. Sauté until onion is translucent. Add spinach and cook until wilted down, then add the broccoli florets and cook for 2-3 minutes longer. Let veggies cool slightly before adding them to the eggs.
5. In a separate bowl, combine egg whites and, if using, the roasted garlic to taste*. Whisk to combine. Add cooked veggies and parmesan and cheddar cheeses. Stir to combine and season with fresh black pepper.
6. Pour egg white and veggie mixture evenly into baked sweet potato crust. Return to the oven and bake for 30-40 minutes, until the quiche is set in the center and the edges of the crust are golden and crispy.
COOK'S NOTES: *I used about 3/4 of the roasted garlic, but use the amount that suits you. The sweet potatoes may curl a bit as they bake; you may have to rearrange if they curl up too much. This is best served warm and serves two hungry people (my husband and I split the whole pan for dinner) but it could be sliced into 4 smaller servings. Enjoy! This one is sure to be a cold weather favorite! - Jenn