Sweet Potato Crusted Quiche
This sweet potato crusted quiche has a base of finely sliced roasted sweet potatoes for the crust and a filling loaded with sautéed vegetables and cheese! It's a delicious, healthy, protein-rich dish to make for a special breakfast or holiday brunch!
Ingredients
FOR THE DOUGH:
- 1 egg
- 1 1/2 teaspoons of salt
- 2 large sweet potatoes, about 2 lbs, peeled and grated on a coarse grater
- 1 teaspoon of pepper
- 1 pinch of crushed red pepper flakes
FOR THE FILLING:
- 8 eggs
- 2 tablespoons of butter
- 1 leek, white and green parts washed and thinly sliced
- 1/2 teaspoon of salt
- 3 ounces of goat cheese, crumbled
- 1/4 cup whole coconut milk or heavy cream
- 1/2 teaspoon of pepper
Instructions
First, preheat the oven to 450 degrees F.
Then, grease the bottom and side of a 9-inch springform pan with cooking spray. Cut parchment paper into a circle the diameter of the bottom and another to fit the sides of the pan (a circle and a long rectangle). Line the pan with parchment paper, then spray parchment with a little more cooking spray. You can also just use a standard 9 inch pie pan and serve it straight out of the pan (so you can skip the parchment step). The hinged top just makes a more dramatic presentation.
Place the grated sweet potatoes in a large piece of gauze or a clean tea towel. Gather the corners and wick away any moisture.
In a medium bowl, whisk together 1 egg, 2 teaspoons of salt, 1 teaspoon of black pepper and a pinch of crushed red pepper flakes. Add the squeezed sweet potatoes and toss to combine well. Press the sweet potato mixture into bottom and sides of prepared pan. Place on a rimmed cookie sheet and bake for 30 minutes. Remove from oven and let cool slightly, about 10 minutes.
Lower the oven to 350 degrees F.
Meanwhile, heat the butter over medium-high heat. Add the leeks, a pinch of salt and pepper and cook until softened, about 6-8 minutes. Let cool slightly before adding to egg mixture.
For the egg mixture, whisk together the eggs, salt, pepper and coconut milk or cream until completely smooth. Add the cooled leeks and 1/2 of the goat cheese. Stir to combine. Pour the filling into the prepared crust. Sprinkle the rest of the goat cheese over it.
Bake for 30 minutes, until the center is set. Let stand 20 minutes before serving. Serve at room temperature. Happy Cooking Time.
Recipe Notes
Make sure to extract any excess moisture from the grated sweet potato before mixing it with the other crust ingredients.
Storage - Store leftover sweet potato crusted quiche in the refrigerator for 3 to 4 days. Store the slices in an airtight container or cover them with foil if using a regular cake pan.
Reheating - First, bring the quiche to room temperature. You can reheat the slice in the microwave at half power until it is heated through. Or, heat in the oven at 350 degrees F for about 15 minutes.
Freezing - Let the quiche cool completely. Wrap it in a layer of plastic wrap, then in a layer of aluminum foil. Bake directly from the freezer for 25 to 35 minutes at 350 degrees F, or until heated through. Cover the quiche with foil when baking for faster cooking and to prevent the crust from burning.
