I love all things eggs, so when I came across this quiche recipe with a sweet potato crust I had to try it. Saturday night I summoned my partner in crime and the kitchen to help me test and taste. It’s much more fun to cook when you are drinking wine with a pal while listening to “Buy U A Drank” radio. We have proven this over the past two years. This recipe was tested on a whim so we just used what we had. Below is our spin on the quiche.
- 2 medium sweet potatoes
- olive oil
- 1 bunch of spinach
- 5 spring onions
- 1 clove of garlic
- 1/2 green bell pepper
- 6 eggs
- 1/4 cup of shredded garlic & herb grass fed cheddar
- Preheat the oven to 400 degrees and spray/grease a casserole or pie dish with olive oil
- Thinly slice the sweet potatoes then place them at the bottom of the dish and around the edges, fill the gaps the best you can
- Bake in the oven for 15 minutes. When finished reduce heat to 375 degrees
- While the crust is baking saute the garlic, spring onions, spinach and bell pepper for about 10 minutes. Set aside
- Whisk together eggs and mix in 3/4 of the cheese then set aside
- When the crust is out and the oven is reduced to 375 degrees, mix together the sauteed vegetables and egg mixture
- Pour the mixture into the crust and bake for another 40 minutes
- Sprinkle your remaining cheese (and maybe some extra) on top. Don’t burn your tongue!
Our quiche came out perfectly when cooked for 40 minutes. We served the quiche with an ear of corn and roasted crispy asparagus. The sweet potato crust was way more flavorful than your basic quiche crust. It really made the dish. The sweetness of the potatoes really balanced out the herb-y and savory egg mixture. If you have left overs, it is still yummy the next day! Amanda heated her left overs up in the microwave the next day and I ate it cold, it’s tasty either way. It’s really good with red wine, just try not to drink at breakfast.
This is a great post workout meal, especially if you are not much of a meat eater. Eggs are packed with protein and amino acids, and you will stay full thanks to their omega 3-fatty acid content. Did I mention all the vitamins found in yolks? Give it a whirl, it’s cheap and easy!
In this recipe the spinach, asparagus and spring onion all came from From the Farmer Dc which you can learn more about on last week’s blog post! My grass fed cheddar cheese was picked up at Reston’s Smart Market. If you have not been yet this year, I recommend you go. They have a few new vendors (two of which who offer gluten free goodies) and the produce is great!
If you have an questions, leave a comment!