Sweet Potato Waffle Fry and Spinach Quiche
Welcome to Vixen in the Kitchen! That's me, I'm the vixen! Writers easily get lost in storyland, lose track of time, and forget to eat. If you're a writer or aspiring author trying to juggle work, kids, writing, and life, thinking about what to make for dinner is probably the bane of your existence. So, I decided to share quick, easy, and delish recipes for busy writers like me who still want to eat.
Disclosure: Though included here are some recipes of my own creation, most are ones I've collected over the years and don't claim to have created.
I don't recall where I found this recipe, but I can assure you, it's delicious. I've no doubt even your kids will love it. It's also vegetarian and healthy. Enjoy!
Sweet Potato Waffle Fry and Spinach Quiche
INGREDIENTS:
1 bag sweet potato waffle Fries or any waffle fries
1 tablespoon olive oil
½ small onion, diced
1 red bell pepper, diced
2 teaspoons salt, divided
2 handfuls baby spinach
5 eggs
1 cup milk
½ teaspoon pepper
¼ cup scallions, thinly sliced, plus extra for garnish
¼ cup parmesan, plus extra for garnish
PREPARATION:
Preheat oven to 400ºF
Coat a 9-inch pie dish with cooking spray. In the dish, lay out the Alexia Sweet Potato Waffle Fries in a single, even layer to form a crust, including a wall of waffle fries going up the sides of the dish.
Bake for 20 minutes, until hot and crispy. Remove from oven and lower temperature to 350ºF
While crust is baking, prepare filling. Heat olive oil in a sauté pan. Add onion and sauté for 3 minutes. Add the bell pepper and 1 teaspoon of salt, then sauté for 3–4 minutes. Add spinach and sauté for 1 minute, until wilted. Remove pan from heat.
In a large bowl, whisk together eggs, milk, 1 teaspoon salt, and pepper. Pour in vegetable mixture, scallions, and parmesan, then stir to combine.
Pour egg filling into crust and bake for 25–30 minutes, until egg is completely cooked. I had to cook longer.
Let cool for 10 minutes, then garnish with extra parmesan and reserved scallions.
