Gwyneth Paltrow’s Sweet Potato Crust Quiche
Servings 6
Ingredients
**For the Crust:**
- 1 tablespoon olive oil
- 1 tablespoon cornmeal*
- 2.5 cups grated sweet potato moisture removed and packed (about 1 large sweet potato)*
- 1 teaspoon salt separated
- 1 large egg
- 1 tablespoon garlic powder
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground pepper
- 3/4 cup super-fine almond flour
**For the Quiche:**
- 8 large eggs
- 1/4 cup milk any kind
- 1/2 teaspoon sea salt
- 1 large white onion caramelized**
- 2 cups fresh spinach packed
- 1 red pepper chopped
- 1/4 cup sun-dried tomatoes
- 2 oz. goat cheese crumbled
Instructions
**For the Crust:**
- Preheat oven to 425°F and grease a 9-inch circular pan (a 2.5-inch deep cast iron pan works well) with olive oil and sprinkle with cornmeal to prevent sticking.
- Peel and grate the sweet potato using a cheese grater.
- Transfer the grated sweet potato to a bowl, sprinkle with 1/2 teaspoon salt, and let it sit for 15-20 minutes to draw out moisture.
- Remove excess moisture from the sweet potato by squeezing it with paper towels.
- In a medium-sized bowl, combine the sweet potato with the remaining salt, egg, garlic powder, cloves, pepper, and almond flour. Mix thoroughly.
- Press the sweet potato mixture into the greased pie pan to form a crust covering the bottom and halfway up the sides.
- Bake the crust at 425°F for 20 minutes.
**For the Quiche:**
- Allow the crust to cool while prepping the vegetables. Prepare 2 cups of packed spinach, caramelize a large white onion, and chop a red pepper.
- Whisk together eggs, salt, and milk in a medium bowl.
- Layer caramelized onion, spinach, and red pepper on the cooled crust, then pour the egg mixture over the veggies.
- Top with sun-dried tomatoes and goat cheese.
- Cover with foil and bake at 425°F for 20 minutes. Remove foil and bake for an additional 10-15 minutes until set.
Notes
- You can substitute almond flour for cornmeal to make this recipe grain-free.
- If using a 10-inch pan, add 2 extra large eggs to cover the vegetables.