This recipe is a new one for me this year, but based on my family's reactions when I've served it, it's going to become a standby.
I got the idea from a friend’s Cooking Light post on Facebook. I was immediately intrigued since I love both spinach and sweet potatoes, and they are powerhouses of nutrition. However, the original recipe used some ingredients that made it somewhat more expensive than I recommend spending, so I made some adjustments to bring it more in line with my budget guidelines, and also to make it more family friendly.
That means in my family of hungry males that the entree has to be suitably filling. So, while the sweet potato is a delicious quiche ingredient, I am not convinced that it is a proper substitute for the crust. I just do not consider it to be in the same category as a regular wheat-based crust in terms of food groups.
I got the idea from a friend’s Cooking Light post on Facebook. I was immediately intrigued since I love both spinach and sweet potatoes, and they are powerhouses of nutrition. However, the original recipe used some ingredients that made it somewhat more expensive than I recommend spending, so I made some adjustments to bring it more in line with my budget guidelines, and also to make it more family friendly.
That means in my family of hungry males that the entree has to be suitably filling. So, while the sweet potato is a delicious quiche ingredient, I am not convinced that it is a proper substitute for the crust. I just do not consider it to be in the same category as a regular wheat-based crust in terms of food groups.
RSS Feed