This recipe captured my imagination the moment I saw it in Cooking Light and I could not wait to make it, because c’mon, we are talking quiche… I don’t know a single person who doesn’t like it. Ok, I take it back. My first husband didn’t. Obviously, things could not have ended well in that relationship. One wonders. Back to culinary issues, quiche is such a great recipe: it has elegance, it has substance, and you can come up with all sorts of variations for the filling. The only thing that gives me pause about making it is the pastry part, since it needs to be refrigerated, rolled out, etc etc. Not a huge deal breaker, but it definitely makes this delicacy less likely to show up at our table on weeknights. This variation takes care of that problem. Instead of dealing with the dough, you grab a couple of sweet potatoes, peel them, slice them thin and call it a day. It also has the added bonus of being quite a bit lighter. What’s not to like?
SWEET POTATO CRUST QUICHE
(adapted from Cooking Light magazine)
2 medium sweet potatoes
a few sprays of coconut oil
1 (5-ounce) bag baby spinach
1/2 cup full-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
dash of freshly ground nutmeg
1/4 teaspoon crushed red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
Heat the oven to 350°, then peel and slice sweet potatoes. Coat a pie dish with coconut cooking spray, then fill the bottom of the dish with a layer of sweet potato slices. Once the entire dish is filled, spray one more time with cooking spray and season lightly with salt. Bake for 20 minutes. Turn heat up to 375°.
For the filling, heat a nonstick skillet over medium heat. Add spinach; sauté 3 minutes. Remove from heat; cool. Combine milk with all the spices and eggs in a bowl, stir well with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand for at least 10 minutes; cut into wedges.
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Comments: I loved this recipe! To me it was close to perfection because I liked the slight sweetness offered by the potato crust in contrast with the sharp feta cheese. However, Phil would prefer the crust to be harder, and due to the nature of sweet potatoes, that is not an easy task. He thought maybe if I baked the crust longer and at a higher temperature it could work better. It’s definitely worth experimenting. One of the issues is “shrinkage.” Baking for the time specified in the recipe already caused the sides to shrink down considerably. I guess I could add a bit more slices to the sides and see how it goes. But, even with a slightly soft crust Phil thought the quiche was flavorful and made for a delicious side dish for our dinner. I know most people would serve it with a light salad, but we are meat lovers and savored a nice T-bone steak with it, medium-rare in all its glory. My apologies to all our vegetarian friends and two of my nieces in Brazil.
So many flavors going well together here!
ONE YEAR AGO: Chicken Thighs with Artichokes and Capers
TWO YEARS AGO: Pea Pancakes with Herbed Yogurt
THREE YEARS AGO: Mushroom Stroganoff
FOUR YEARS AGO: Tomato Sourdough
FIVE YEARS AGO: Gamberetti con rucola e pomodori
SIX YEARS AGO: Flirting with Orzo
19 thoughts on “SWEET POTATO CRUST QUICHE”
Reblogged this on Chef Ceaser.
I am loving this!!! What a great combination: sweet potatoes, eggs, cheese, spice…heavenly!
I always loved a quiche, however, it’s many years since I’ve eaten or made one as the thought of all that pastry puts me off 😦 and all those crustless quiches are just really frittatas in another disguise – so this looks like a great option to me – thank you xxx
I am also not too fond of crustless quiches, although I do have a recipe in mind to try because it had some unusual twists to it. I loved the sweet potato component in this concoction!
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Yum! I recently discovered potato-crusted quiche and have been curious about how it would work with sweet potato … trying this soon!
just don’t expect a super crusty crust… 😉
Oh sweet potatoes! Why will they never be as crusty as we hope?! The potatoes on the bottom of the quiche I made were soft as well, but I loved them even so.
exactly! I think it’s one of those things we have to accept, they are different creatures, temperamental and all… 😉
Reblogged this on hocuspocus13 and commented:
thanks for sharing the love…
I saw this recently and tried it grated (I make hash browns with them which are nice and crispy) and baked them in muffin tins. I was not happy with thre result but wondered about baking a large quiche. Now I know! Looks great.
ha! I was wondering about maybe spiralizing it and baking it – it would look kind of cute… definitely a recipe worth playing with…
I’ve made burger buns with spiralized sweet potato so it might work for a larger surface area too…
I love this idea for a sweet potato crust! The color is great in the slices too. And, spiralizing–that’s a great idea too!
Oh, I love it. It really is the flipped version! Mind you, your concentric circles look far more organized and…errr, concentric than mine :o/
Sounds like the perfect side dish to a steak! I love your red pie plate too =)
P.S. I had a first husband too =)
wow! You’ve really been doing some fun things lately! And this takes the cake, or quiche! I love crust, but I love sweet potatoes even more! thanks!
I’ve seen this with regular potatoes recently and love the sweet potato version. mush healthier than a pastry crust (although I do love them).