Spinach and Sweet Potato Cake / Bread / Quiche

This recipe is a go to for me.  I found it originally on La Tartine Gourmande, a dreamy food blog full of inspired food, and I have been making it ever since.  The best part about making it?  That I've never done it the same way twice.  I've used buckwheat flour, rice flour, and regular flour, or a mixture of that.  I've tossed in some Asiago, another time its been smoked gouda (which gives a rustic smokey flavor), or just some grated up whatever-cheese-I-have-in-the-fridge.  I've written the recipe below with the combination I've liked the best, but keep in mind that you can work with what you've got and keep it fluid.

This isn't really a cake, or a bread, or a quiche. Béa (who has a book coming out soon) from La Tartine Gourmande listed the recipe as a cake, but it reminded me more of a savory bread.  I served it to someone who immediately said "oh what a wonderful quiche!"  What you get is something sweet with sweet potato, savory with spinach, salty with cheese, and substantial with flour.  With all that vegetable goodness cooking up, it can get a bit dense and moist, which is where I think the quiche part comes in.

Make it, then you can decide what to call it.

Also, it is killer after sitting for a day.  I love to cut it into cubes and take it with me for lunch.

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Preheat oven to 350. Peel about 8 oz of sweet potato (a medium/small sweet one) and grate it (you are shooting for 7 oz of peeled and grated sweet potato).  Chop 3.5 oz of spinach. Grate 3 oz of pecorino romano.* Put sweet potato, spinach, and cheese on a plate and set aside.

In a large mixing bowl, mix together 3 eggs and 6 + 1/3 oz. rice flour.** Mix well.  Stir in scant 1/2 c. olive oil and mix well before adding scant 1/2 c. milk. Fold the vegetables and cheese into the dough along with a pinch of salt,*** 1 tsp ground coriander, and 2 tsp baking powder.  Stir to combine.

Pour the batter into a greased bread pan.  Bake at 350 for 50 minutes.

*Again, I've used asiago, gruyere, emmenthal, and even smoked gouda.
**Feel free to use regular flour if that's what you have on hand or prefer.
***Skip the salt if you opted for a salty cheese.