Gluten Free? Not a problem!
September 6, 2020
We always ask our guests about their food preferences including “no-no’s” and allergies and then try to accommodate. Recently a guest told us that they are wrestling with celiac so we served up our Sweet Potato Quiche and it was a hit with everyone at the table! Here’s the recipe so give it a whirl whether you are passing on gluten or not.
Sweet Potato Quiche (Gluten Free)
2 medium sweet potatoes
1 teaspoon oil
1 (5-ounce) bag baby spinach torn into pieces
1 ½ cup Half and Half (we cut back on this a little and add some ricotta cheese)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ teaspoon ground nutmeg
4 large eggs
4 cups shredded cheese (a blend of Swiss, Gouda, Sharp Cheddar is our favorite!)
Preheat the oven to 350°
Peel and thinly slice sweet potatoes (Using a mandolin speeds the process but a knife works)
Coat a pie plate with cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up.
Once the entire dish is filled, coat one more time with cooking spray.
Bake for 15 minutes.
Add the spinach to the pie and return to the oven and bake another 5 minutes or so to cook the spinach.
Turn heat up to 375°
Combine Half and Half, salt, pepper, nutmeg and eggs; stir with a whisk. Pour egg mixture into the potato/spinach mixture.
Top with shredded cheese
Bake at 375° for 35 minutes. (Check and if not set in the middle return to oven until finished)
Let stand 5 minutes; cut into 6 wedges.