Quiche with Sweet Potato Crust
A simple way to liven up an all-time favourite. Thinly cut sweet potatoes (not yams - here's the difference) and bake them until they've developed crispy edges. Give each potato round its own space on the baking sheet and turn them carefully and often to get the desired texture. When they're done - voila, you have the basis for the crust of any kind of quiche. Any potato rounds left over make a handy snack.
This version uses Greek ingredients, but the crust can serve as the base for any variety of quiche you prefer. Bake and enjoy.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Makes 12 pieces in a 9 inch pie plate
Serves 4-6
Ingredients
1 large sweet potato
Olive oil
10 eggs
3/4 cup milk
Kalamata olives, chopped
Roasted, marinated tomatoes, chopped
Marinated red peppers, chopped
Arugula, spinach or kale
Feta cheese
Salt and pepper
Method
Preheat the oven to 400 degrees.
Peel the sweet potato. Cut the potato into thin rounds.
Toss the rounds in olive oil and season with salt and pepper.
Allow space between the potato rounds. Bake for 10 minutes, turn the potatoes carefully, then bake in 5 minute increments, turn carefully and often. Bake until the edges are slightly crisped. Remove individual rounds as they become done.
Line the pie plate with the rounds overlapping to secure the contents of the quiche.
Mix the eggs and milk or cream. Season with salt and pepper as desired.
Layer the contents: greens, olives, peppers, tomatoes and feta.
Pour the egg mixture over the contents. Bake at 400 degrees for 45 - 60 minutes, until a knife inserted in the centre comes out clean and the quiche is lightly browned on the top.
A simple way to liven up an all-time favourite. Thinly cut sweet potatoes (not yams - here's the difference) and bake them until they've developed crispy edges. Give each potato round its own space on the baking sheet and turn them carefully and often to get the desired texture. When they're done - voila, you have the basis for the crust of any kind of quiche. Any potato rounds left over make a handy snack.
This version uses Greek ingredients, but the crust can serve as the base for any variety of quiche you prefer. Bake and enjoy.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan, Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Makes 12 pieces in a 9 inch pie plate
Serves 4-6
Ingredients
1 large sweet potato
Olive oil
10 eggs
3/4 cup milk
Kalamata olives, chopped
Roasted, marinated tomatoes, chopped
Marinated red peppers, chopped
Arugula, spinach or kale
Feta cheese
Salt and pepper
Method
Preheat the oven to 400 degrees.
Peel the sweet potato. Cut the potato into thin rounds.
Toss the rounds in olive oil and season with salt and pepper.
Allow space between the potato rounds. Bake for 10 minutes, turn the potatoes carefully, then bake in 5 minute increments, turn carefully and often. Bake until the edges are slightly crisped. Remove individual rounds as they become done.
Line the pie plate with the rounds overlapping to secure the contents of the quiche.
Mix the eggs and milk or cream. Season with salt and pepper as desired.
Layer the contents: greens, olives, peppers, tomatoes and feta.
Pour the egg mixture over the contents. Bake at 400 degrees for 45 - 60 minutes, until a knife inserted in the centre comes out clean and the quiche is lightly browned on the top.