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🍽️ Savory Quiche with Sweet Potato, Spinach, and Feta

570 kcal · 30 min · 4 servings

Ingredients

• Olive oil 5 tbsp
• Quark 40% fat in dry matter 150 g
• Eggs 3 pcs.
• Salt pinch
• Spielt whole wheat flour 180 g
• Almonds, ground 20 g
• Leaf spinach 200 g
• Leek 0.25 pcs.
• Sunflower seeds 20 g
• Sweet potatoes 1250 g
• Cilantro, ground 0.25 tsp
• Cumin 0.25 tsp
• Turmeric, ground 1 tsp
• Cinnamon pinch
• Pepper, black ground pinch
• Nutmeg, ground pinch
• Garlic cloves 1 pcs.
• Ginger, fresh 5 g
• Basil, dried 1 tbsp
• Milk 200 ml
• Feta 120 g

Instructions

1. 1. Thoroughly mix 3 tablespoons of olive oil, 100 grams of quark (a fresh cheese), and 1 egg in a bowl.
2. 2. Add salt, flour, and ground almonds, then knead everything into a smooth dough.
3. 3. Wrap the dough in cling film and let it rest in the refrigerator for about 1 hour.
4. 4. Wash the spinach thoroughly and dry it well.
5. 5. Wash the leek, cut off the root end, and slice it into thin strips.
6. 6. Rinse the leek strips again and toast them in a non-stick pan over medium-high heat for 2 to 3 minutes.
7. 7. Peel the sweet potatoes and slice them.
8. 8. Season the sweet potato slices in a bowl with 2 tablespoons of olive oil, coriander, cumin, turmeric, cinnamon, pepper, nutmeg, and salt.
9. 9. Place the seasoned sweet potatoes on a baking sheet.
10. 10. Preheat the oven to 175 degrees Celsius (top and bottom heat).
11. 11. Take the dough out of the refrigerator and knead it briefly.
12. 12. Roll out the dough and grease a tart pan with a diameter of 28 centimeters.
13. 13. Place the dough in the pan, press the edges firmly, and cover the surface with baking paper.
14. 14. Weight down the dough base with lentils, chickpeas, or pie weights.
15. 15. Place the tart pan with the weighted dough on the rack and slide the baking sheet with the sweet potatoes into the lower third of the oven.
16. 16. Bake both for about 25 minutes.
17. 17. Peel the garlic and chop it finely.
18. 18. Peel the ginger and grate or chop it finely.
19. 19. Wash the basil, shake it dry, and pluck the leaves from the stems.
20. 20. Mix milk, 2 eggs, 50 grams of quark, salt, pepper, nutmeg, ginger, garlic, and basil thoroughly in a bowl.
21. 21. Remove the tart and sweet potatoes from the oven.
22. 22. Carefully lift off the baking paper with the lentils.
23. 23. Distribute the sweet potatoes evenly over the tart base.
24. 24. Crumble the feta over it, then add the spinach, toasted sunflower seeds, and leek.
25. 25. Pour the egg mixture over everything.
26. 26. Reduce the oven temperature to 160 degrees Celsius and finish baking the quiche for 30 to 35 minutes.

Nutrition per serving

• kcal: 570
• Protein: 26 g · Fett/Fat: 32 g · Carbs: 49 g