I have made quiche before and I liked it. This time I tried to make a new variation of it. The new thing I’ve done is that this quiche is cheese and cream free and there is no need to make a pastry crust either. Boring, you think. Let me assure you that it is very delicious, tasty and colourful. Perfect on a cold, rainy or summer day. Great for breakfast, lunch or dinner. You can’t say no to it now.
Ingredients:
- 3 medium sweet potatoes (for a tray 24×20 cm)
- 2 eggs (L, beaten)
- 300-350 g fresh spinach
- 2 onions
- 4 cloves of garlic
- 4 slices of prosciutto or bacon
- salt, pepper
How to make it:
Peel the potatoes and slice them into thin rounds. Try to make them thin enough to bend easily. I used 3 medium-sized potatoes. You might use more or maybe fewer potatoes. Depends on the size of your baking tray.
Preheat the oven to 200º C.
Grease the baking tray and start placing the potato slices in it, starting with creating the “crust” edges. When placing the slices, make sure that each slice covers 1/3 of the previous slice. This will prevent the crust from falling apart. Continue moving towards the middle of the tray in a circular pattern. Drizzle some olive oil over it, season and put in the oven for 15-20 minutes.
While the potato crust is getting done in the oven, start preparing the spinach. Wash the spinach and leave it to drain. Take a pan and heat some olive oil in it. Chop the garlic and the onions and add them in the pan. Keep stirring for a couple of minutes until the onion and garlic get soft. Then add the washed spinach, cover the pan and sauté for 2 minutes. Place the pan aside and let it cool down.
Take the prosciutto slices and cut them in stripes. Leave them on the cutting board. In a bowl beat the two eggs.
After the sweet potatoes are done, take the tray out of the oven. At the same time reduce the heat of the oven to 180º C. Start by placing a small amount of spinach on top of the sweet potato crust, just enough to cover it. Then pour the beaten eggs on top, trying to spread it evenly around. On top of that add half of the prosciutto stripes. Continue with adding all the spinach with garlic and onion and finish with the rest of prosciutto.
Place the tray back in the oven and bake for ca 30 minutes. The quiche is ready when the eggs are set. Serve while still warm.
Enjoy!
