If you’re like most people, you probably leave the end piece of crust on the plate when eating a piece of quiche. Why eat the extra calories with that last dry piece of crust that lacks the nice gooey insides, right? Well you aren’t going to do that with this quiche. This tender, sweet-potato crust is luscious to the last bite. Just wait till you try it!
Super simple to make with the right tools. You’ll need a very sharp knife or preferably a mandoline which makes the job a snap. Slice the potatoes quite thin. A little cooking spray in your pan and all you have to do is line it with a couple layer of potato slices overlapping one another. The result is a perfect crust to encase your vegetables and egg/cheese mixture making an amazing meal!
What you put inside of the pie is up to you. This time I chose a blend of broccoli and (roasted) red pepper that I got from my Talley Farms CSA box. They pair quite well together and offer a nice contrast of color. The combinations are endless. You can use most any vegetables you have on hand and pair them with your favorite cheeses.
Quiche makes a fabulous breakfast, and is also a great lunch or dinner entree. Just add a side salad of greens with a light vinaigrette or a cup of soup and you’ve made a complete meal!
Broccoli and Roasted Red Pepper Quiche with Sweet Potato Crust
Serves 6
- Cooking spray
- 1 medium sweet potato, peeled and thinly sliced on a mandoline, if possible
- 2 tablespoons olive oil
- 1 onion, chopped
- Small broccoli florets and partial stem peeled and chopped, from small head broccoli
- Roasted red pepper slices from ½ pepper, freshly roasted or jarred
- 5 large eggs
- ½ cup whole milk
- 1/8 teaspoon cayenne
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground pepper
- ½ cup shredded sharp cheddar cheese
- Preheat the oven to 400°. Spray a 9” pie plate with cooking spray. Lay a layer of potato slices in concentric circles slightly overlapping around the bottom of the plate. Cut some circles in half and lay the flat side on the bottom around the side of the plate. Lightly spray again with cooking spray. Then layer another set of slices over the bottom and around the sides overlapping. Spray lightly again. Bake about 15 minutes or until tender. Press any slices that have moved back in place to cover any holes. Lower the oven to 375°.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, cooking until tender for about 4 minutes. Add remaining tablespoon oil, broccoli and stir to mix. Add 1 tablespoon water, cover and cook on a high simmer until broccoli is tender, 8-10 minutes. Sprinkle in the roasted red pepper slices and cayenne and stir to mix.
- In a medium bowl whisk the eggs, milk, salt and pepper until combined. Scatter 1/3 of the cheddar cheese over the sweet potato crust. Top it with the broccoli mixture. Carefully pour the egg mixture over broccoli. Top with the rest of the cheese.
- Bake until set and puffed, about 25 minutes. Cool on a wire rack for a few minutes and serve warm.
(click here) for printable recipe