Sweet Potato Quiche Florentine
A nourishing, naturally gluten-free quiche with a golden sweet potato crust, creamy coconut egg filling, leafy greens, and a hint of fresh herbs.
Ingredients
400g sweet potato (peeled + chopped)
5 eggs
¼ cup coconut cream
5–6 blocks frozen spinach (defrosted + moisture removed using paper towel)
½ red onion, finely chopped
1 garlic clove, minced
1 small handful quality nitrate-free ham (lightly pan-fried or use quality nitrate-free ham)
1–2 tbsp chopped fresh herbs (dill, parsley, or whatever you have on hand)
1 small handful grated organic cheese (cheddar, gruyere, or your fave)
Olive oil (for greasing + drizzling)
Salt + pepper to taste
Method
Create the base:
Steam or boil sweet potato until soft. Mash, then press into a greased 20cm baking tin to form the base and sides (build the sides up well – they shrink slightly when cooking). Drizzle with olive oil, season with salt and pepper.
Cook the crust:
Air fryer: 200°C for 20 minutes
Oven: 200°C (fan) for 30–35 minutes until firm and slightly golden
Prepare the filling:
In a pan, sauté onion and garlic in olive oil until soft. Stir in chopped spinach and cook until combined. Remove from heat.
Mix the egg filling:
In a bowl, whisk together eggs and coconut cream. Season with salt and pepper. Stir in the spinach mix, ham, and fresh herbs (leave small amount aside).
Assemble + bake:
Pour filling into the pre-cooked sweet potato crust.Top with grated cheese and more herbs
Air fryer: 200°C for 15-20 minutes or until the filling is just set and golden on top
Oven: 180°C (fan) for 30–35 minutes or until set and golden
To serve:
Enjoy warm or cold with a fresh green salad. Perfect for a nourishing brekkie, lunchbox staple, or an easy dinner.
