For the Sweet Potato Rosti Crust
2 large sweet potatoes (about 1-1/3 pounds) peeled and coarsely grated with water squeezed out
1 large egg
2 T flour
2 T olive oil
1/2 tsp salt
1/4 tsp pepper
For the Spinach and Feta Filling
5 large eggs
1 cup crumbled feta cheese
1 cup fresh spinach and chopped
1 sliced shallot
2 t garlic, minced
1 cup cream
1 T fresh thyme leaves
Salt and pepper to taste
For the garnish
1/4 c. walnuts, chopped
2 T honey
1 T fresh thyme leaves
Salt and pepper to taste
Preheat the oven to 400 degrees. Use parchment lined quiche or tart pans.
In a large bowl, combine the grated sweet potato, egg, flour, olive oil, and salt and pepper in a large bowl. Mix thoroughly. Shape and bake by pressing the mixture firmly into the bottom and up the sides of the pan. Bake for 20-25 minutes until the edges are golden and base has begun to crisp.
Saute the vegetables: Heat 1 T oil in a skillet and cook the shallot 2-3 minutes, add the garlic and cook 30 sec. Add the spinach and cook until wilted. Cook off the excess moisture.
Prepare the filling. Whisk together the eggs, cream, any other seasoning, pepper and a bit of salt. Stir in the spinach mixture and crumbled feta.
Reduce the temperature in the oven to 375 degrees. Pour in the mixed egg, spinach, feta mixture into the partially baked crust. Bake for 25-30 minutes.
Toast the walnuts in a dry skillet for a few minutes. Toss with olive oil and fresh thyme.
Let the quiche rest and then sprinkle the walnuts, extra feta and then drizzle with honey.
Garnish with thyme sprigs and slice into wedges.
