Mexican Quiche with Spiralized Sweet Potato Crust
Try this Mexican Quiche with Spiralized Sweet Potato Crust recipe.
Try this Mexican Quiche with Spiralized Sweet Potato Crust recipe.
- salt and pepper
- salt & pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 2 cups fresh spinach
- â¼ teaspoon garlic powder
- 1 1/2 chorizo links decased, crumbled
- 1 sweet potato peeled, blade d
- 10 cherry tomatoes cut in half
- 5 eggs + 3 egg whites
- 2/3 cup black beans
- 1/3 cup shredded mexican cheese
- jalapeã±o & cilantro for garnish
- Carbohydrate 65.5614283632646 g
- Cholesterol 0 mg
- Fat 7.94180875068169 g
- Fiber 19.0462622765061 g
- Protein 17.4409995945181 g
- Saturated Fat 1.22027820850881 g
- Serving Size 1 1 recipe (349g)
- Sodium 356.914906251263 mg
- Sugar 46.5151660867585 g
- Trans Fat 0.526915500155275 g
- Calories 390 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Heat a 10" skillet over medium-high heat. Once heated, add the chorizo and cook until browned, 5-7 minutes. Set aside on a plate and immediately add the oil. Once oil is shimmering, add the sweet potato noodles and season with garlic powder, salt, and pepper. Toss and cook for about 7 minutes or until cooked through. When done, add back in the chorizo and spread the noodles out like a “crust†and carefully transfer the skillet into the refrigerator and let cool for 10-15 minutes.
- Meanwhile, add the spinach to the same skillet used to cook the potatoes and chorizo and cook until it is wilted set aside with chorizo.
- Crack the eggs into a bowl and add the spices. Whisk to combine eggs and spices. Once it is well blended add the chorizo, spinach, tomatoes and black beans to the bowl and mix well.
- Remove crust from the fridge and pour egg mixture on top of the crust. Cook for 20 minutes, top with cheese and cook another 5-7 minutes or until cheese is melted and bubbly.
- Garnish with jalapeño and cilantro and let it stand for 10 minutes before serving.
Vibrant threads of tender sweet potato form a crisp, golden boundary holding a rich, spiced custard packed with savory chorizo and earthy black beans. Working in compact cooking spaces requires careful pan management, so selecting a reliable ten-inch skillet that transitions seamlessly from stovetop burner to oven interior is paramount for executing this dish without cluttering the sink.
- Ensure the skillet is completely dry before adding the extra virgin olive oil to prevent dangerous splattering.
- Spiralized sweet potatoes retain significant surface moisture, meaning they require a full seven minutes of high-heat tossing to soften properly without becoming mushy.
- Transferring the hot pan directly into the refrigerator demands a sturdy trivet and adequate shelf clearance to drop the temperature rapidly before the custard is added.
- Allowing the baked quiche to rest undisturbed for ten full minutes permits the set eggs and melted Mexican cheese to stabilize for clean slicing.
Portions stored properly in an airtight container will keep for up to three days, though the sweet potato strands soften further upon reheating. Gentle warming in a toaster oven helps restore some of the original textural contrast to the crust.
