This post was written by guest blogger Christina Chan, Dietetic Intern at Hunter College
One of the ways to “Go Further with Food,” this year’s theme for National Nutrition Month, is to reduce food waste. A great way to do this is to use all of the leftover veggies you have in the fridge and throw them into a quiche! This is a great and fun way to meet your recommended daily servings of vegetables. The best thing about this recipe is that any of the vegetables or cheese ingredients can be swapped out and replaced with something you may already have in your refrigerator!
Sweet Potato Crusted Quiche
- 1 medium sweet potato
- 1/3 red onion, sliced
- 2 1/2 cups spinach
- 1/3 cup shredded Mexican blend cheese
- 1/2 cup feta cheese, crumbled
- 1/2 cup chives
- 1 Tbsp. olive oil
- 1 tsp. butter
- 4 eggs
- 1/2 cup fat free milk
- 1/8 tsp. cayenne
- 1/4 tsp. black pepper
- 1/4 tsp. salt
1. Preheat the oven to 350 degrees Fahrenheit.
2. Wash, peel, and thinly slice the sweet potato.
3. Use olive oil to coat a 9-inch baking dish.
4. Line the bottom and sides of the pan with sweet potato slices, layered until covering the entire dish.
5. Bake for 20 minutes. Take out of the oven and set aside.
6. Sautee the red onion and spinach with butter. Place cooked vegetables on top of sweet potato layer.
7. Spread Mexican blend cheese on top of vegetable layer.
8. Mix together egg, milk, and spices. Pour egg mixture into pan on top of vegetables.
9. Top with crumbled feta cheese and chives.
10. Bump the oven up to 375 degrees Fahrenheit.
11. Bake for 35 minutes.
This recipe is from The New York Foundling’s team of dietitians, who work with individuals in our Developmental Disabilities division as well as women in our Young Mothers program. Through meal planning, nutrition consulting, kitchen overhauls, creative menus and regular check-ins, individuals across these programs have been losing weight, making healthier meal choices, and feeling empowered in their health journeys. Learn more about their work here.