Hi everyone, Jess here to share a quick recipe idea. Yesterday, I was chatting with friend while the boys were in their music lessons. My friend had mentioned a recipe for quiche with sweet potato crust that she had just tried, and loved! It brought me back to a kale quiche with potato crust that I’ve made in the past. I was inspired and when I got home, I found a recipe to work with.
This recipe from Cooking Light looked good, and I made a few tweaks here and there to accommodate what I had on hand. The milk was replaced with cream and the egg whites were replaced with full eggs (I know this negates the “Cooking Light” part, but hey, it’s worth it sometimes!)
I ended up lining my pie plate with only one sweet potato, it seemed sufficient.
After 20 minutes in the oven at 375, the slices began to conform to the pan.
My sautéed veggies, including onion and spinach, were added to the crust.
The Quiche Custard was added to the top of the dish. I left out the feta and opted for a scant sprinkle of Parmigano Reggiano.
35 minutes later, the quiche was set and ready to enjoy!
Start here for your recipe, then make it your own!