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Marvelous Spinach and Feta Quiche with a Yammy Crust

Marvelous Spinach and Feta Quiche with a Yammy Crust

2-3 medium yams, peeled and cut into 1/8” thick slices
Canola oil
1 medium onion, thinly sliced
1 (5-oz.) container fresh baby spinach
½ c. milk
Kosher salt, black and red pepper
4 eggs
2 egg whites
½ c. crumbled feta cheese

  1. Preheat oven 350.
  2. Spray a 9” pie plate with PAM.
  3. Layer the yams, slightly overlapping concentric circles on bottom and upsides of plate. Cut slices in half to fit around the sides.
  4. Spray PAM all over the sliced yams in plate.
  5. Bake for 20 minutes or until potatoes are slightly tender.
  6. Remove from oven and increase temperature to 375.
  7. In a large nonstick skillet, place over medium heat.
  8. Drizzle oil to cover bottom.
  9. Add onion and saute for 2-3 minutes.
  10. Add spinach and saute another 2-3 minutes. Remove from heat and let cool.
  11. Combine milk, eggs, egg whites and stir with a whisk. Season with salt, red/black pepper.
  12. Arrange the spinach mixture over the potatoes in dish.
  13. Pour egg mixture over the spinach.
  14. Sprinkle with feta.
  15. Bake at 375 for 35-40 minutes or until egg mixture is set.
  16. Let stand 5 minutes. Cut into wedges.
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