Name: Sun-Dried Tomato & Olive Quiche with Sweet Potato Crust
Prep time: 30 min
Total time: 70 min
Ingredients: 1 medium sweet potato, peeled and thinly sliced (about 9 ounces); 0.5 teaspoon salt, divided; 1 tablespoon extra-virgin olive oil; 0.5 cup chopped onion; 1 tablespoon chopped fresh oregano or 1 teaspoon dried; 0.5 cup julienned sun-dried tomatoes (not oil-packed); 0.25 cup sliced Kalamata olives; 4 large eggs; 2 large egg whites; 0.66 cup shredded manchego cheese; 0.5 cup low-fat milk; 0.5 teaspoon ground pepper

Sun-Dried Tomato & Olive Quiche with Sweet Potato Crust

3.7

(3)

1 Review

This gluten-free quiche is bright and briny thanks to the mix of sun-dried tomatoes and olives. The manchego cheese adds a rich and nutty flavor. It's great for brunch, breakfast or dinner. Top with jarred salsa or bruschetta or a drizzle of hot sauce to counter the sweetness of the potatoes. If you have one, use a mandoline to slice the sweet potatoes into equal-size slices.

Carolyn Casner

Updated on September 19, 2022

Prep Time:

30 mins

Additional Time:

40 mins

Total Time:

1 hr 10 mins

Servings:

Yield:

6 slices

Nutrition Profile:

Gluten-Free Low Carbohydrate Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 medium sweet potato, peeled and thinly sliced (about 9 ounces)
½ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
½ cup chopped onion
1 tablespoon chopped fresh oregano or 1 teaspoon dried
½ cup julienned sun-dried tomatoes (not oil-packed)
¼ cup sliced Kalamata olives
4 large eggs
2 large egg whites
⅔ cup shredded manchego cheese
½ cup low-fat milk
½ teaspoon ground pepper

Directions

Preheat oven to 375°F. Coat a glass pie pan with cooking spray.
Place sweet potato slices in a microwave-safe baking dish. Add 2 tablespoons water. Cover with plastic wrap. Make 2 or 3 slits in the plastic to vent steam. Microwave on High until tender, 3 to 4 minutes. Drain. When cool enough to handle, arrange the slices across the bottom and up the sides of the prepared pie pan, overlapping as necessary to cover. Sprinkle the sweet potatoes with 1/4 teaspoon salt.
Heat oil in a medium skillet over medium heat. Add onion and oregano; cook, stirring, until starting to brown, 3 to 4 minutes. Remove from heat and stir in sun-dried tomatoes and olives. Spread evenly over the sweet potato crust.
Whisk eggs and egg whites together in a medium bowl. Add cheese, milk, pepper and the remaining 1/4 teaspoon salt; whisk until well combined. Pour the egg mixture over the vegetables in the pie pan. Bake until set, about 35 minutes. Let stand for 5 minutes before cutting into wedges.

Nutrition Facts (per serving)

192	Calories
13g	Fat
10g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 slice
Calories 192
% Daily Value *
Total Carbohydrate 10g	3%
Dietary Fiber 2g	5%
Total Sugars 5g
Protein 11g	22%
Total Fat 13g	16%
Saturated Fat 5g	26%
Cholesterol 134mg	45%
Vitamin A 4001IU	80%
Vitamin C 7mg	8%
Folate 24mcg	6%
Sodium 468mg	20%
Calcium 216mg	17%
Iron 1mg	7%
Magnesium 24mg	6%
Potassium 364mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.