Sweet Potato Quiche
Preheat the oven to 375°F\190°C. Wash sweet potatoes, peel, and then dry with a clean towel if they're still wet. Carefully slice into thin rounds with a sharp knife or use a mandolin, if you have …
- Cook1 h
- Total1 h
- Serves2
- LevelAdvanced
Ingredients
- roughly 1 very large or 2 medium Sweet Potato Crust:
- 2 tsp. sweet potato
- half tsp. cooking oil, avocado or grapeseed oil to withstand high heat
- 1 tsp. each black pepper, salt, and garlic powder
- 1 Egg Filling:
- 65gr\2.2oz cooking oil
- 6 small onion, chopped
- half tsp. chopped bell pepper
- 2 Tbsp. hand fresh spinach
- 65gr\2.2oz eggs
- each black pepper and salt
- milk or cream
- cheddar cheese, divided
Preparation
- Preheat the oven to 375°F\190°C. Wash sweet potatoes, peel, and then dry with a clean towel if they're still wet. Carefully slice into thin rounds with a sharp knife or use a mandolin, if you have one.
- Spray a 9-inch/22cm pie dish with cooking spray and layer sweet potato rounds in the bottom, overlapping heavily. Cut the remaining sweet potato rounds in half and use to line the sides of the pie dish. Drizzle 2 tsp. cooking oil over the top of potatoes and sprinkle with black pepper, salt, and garlic powder. Bake for 20 minutes until sweet potatoes are soft and beginning to crisp.
- For the Filling: While sweet potatoes are in the oven, sauté onion and bell pepper in 1 tsp. cooking oil. (If using frozen bell peppers, add near the end of the cooking time.) Once the onion is soft, add spinach and stir until it wilts. Let cooked veggies cool.
- Whisk 6 eggs in a medium bowl and add milk or cream with salt and pepper. Stir in 30gr\1oz cheese and cooked veggies.
- Once sweet potatoes have softened and are beginning to crisp, remove from the oven and pour egg mixture over top. Sprinkle 35gr\1.2oz cheese on top and return to the oven for 28-30 minutes, until eggs are set. Let cool for two or three minutes and then serve.
