Healthy Recipes Healthy Main Dish Recipes Healthy Quiche Recipes 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on September 19, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 40 mins Total Time: 1 hr 10 mins Servings: 6 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. Rate it Print Nutrition Facts (per serving) 192 Calories 13g Fat 10g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved