| 9 | 75 | 193 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h | 4 |
| 1 cup | Baby spinach |
| 1 1/2 tbsp | Dill, fresh |
| 6 medium | Egg |
| 2 clove(s) | Garlic (minced) |
| 1 cup | Kale |
| 1/4 cup | Parmesan cheese, shredded (plus extra for topping) |
| 1/2 tsp | Rosemary, dried |
| 2 medium potato | Sweet potato (sliced 1/4-inch using mandolin) |
| 1 small | Yellow onion (chopped) |
Preheat oven to 400.
Arrange the potatoes on the bottom and around the sides of your pyrex. Brush with olive oil and bake for 15 minutes. After the crust has baked reduce heat to 375.
While the crust is baking, sauté onion and mushroom in a pan until soft. Add garlic, season with salt and pepper and cook for 3 more minutes. Add the chopped dill and 1/2 tsp of dried rosemary and stir for a minute. Add the spinach mix and stir until wilted, a few minutes.
In a medium bowl, whisk eggs. Add shredded parmesan and veggies and mix until combined.
Pour into prepared dish. Top with more grated cheese. Bake until the quiche is firm and the cheese has browned, about 40 minutes. This dish tastes best served a little warm. It also makes a great breakfast or lunch the next day.
Serve and enjoy!
| Meat Alternative | 0.8 |
| Milk Alternative | 0.1 |
| Vegetables | 1.6 |
