SWEET POTATO CRUST QUICHE
This sweet potato crusted quiche uses a base of thinly sliced roasted sweet potatoes for the crust, and its filling is filled with sautéed veggies and cheese! It's a delicious, healthy, protein-rich dish to make for a special breakfast or holiday brunch!
FOR THE DOUGH:
- 1 egg
- 1 teaspoon of pepper
- 1 pinch of crushed red pepper flakes
- 2 large sweet potatoes, about 2 lbs, peeled and grated on a coarse grater
- 1 ½ teaspoon of salt
FOR THE FILLING:
- 8 eggs
- ½ teaspoon of pepper
- ½ teaspoon of salt
- ¼ cup whole coconut milk or heavy cream
- 1 leek, white and green parts washed and thinly sliced
- 2 tablespoons of butter
- 3 ounces of goat cheese, crumbled
First, preheat the oven to 450 degrees F.
Then, grease bottom and side of 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. 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 to 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 half 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.