Quiche is a total comfort food. There is just something decadent about it! I have shared a gluten free quiche with you before, but this one is also dairy free. You really don’t need cheese to create a flavorful quiche, and this recipe is the epitome of clean eating.
Here is what you will need:
1 large sweet potato or yam
2 cups of kale
2 cloves of garlic
1-2 tbsp of olive oil
Optional: Fresh herbs (I used oregano and parsley)
Preheat the oven to 350 degrees.
Crust: Slice the potato into thin rounds. Brush your pie pan with a very thin layer of oil. Arrange the slices into the pan to make the “crust”, cutting rounds to cover any gaps that may show the bottom of the pan or the rim. Season with sea salt and fresh ground pepper. If you have any potato left over after creating the crust you can chop and set aside. Place the crust in the oven for 15 minutes.
Filling: Sautéed garlic, onion and kale in some olive oil. If you have leftover sweet potato chunks you can throw those in as well. Set aside and let cool as you beat 4 eggs. Add the cooled vegetable to the beaten eggs. Add in any herbs you desire. I added fresh oregano and parsley from my garden!
Now all you have to do is pour the filling over the crust and cook for about 30 minutes or until the eggs are set!
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
1 bunch of spinach
5 spring onions
1 clove of garlic
1/2 green bell pepper
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!