this is a family favorite of mine. i love it for many reasons. the flavor is just wow! see ya later flour quiche crust. something about the rich flavor of the sweet potato crust is a perfect compliment to the dish as a whole. and use the recipe as a guide, but fill the egg portion a mile high with as many fillers as pleases the crowd you’re feeding.
i was treated to harvesting sweet potatoes at my boyfriend’s house. we pulled up what looked like a million sweet potato vines and then dug and dug through the earth to find close to 50 potatoes. and that’s just from small raised planter boxes. the really fun thing about backyard gardening is, well, everything. as we pulled the potatoes up, a skink joined the fun and so did a ton of worms. getting close to nature is possibly one of my favorite things. unless it’s snakes or sharks. someone else can have that kind of nature.
there’s a satisfying feeling when you look at the food that you helped grow or harvest. and if we’re being honest, there’s not a whole lot of complication in growing sweet potatoes. you plant them and then…wait. a few months later, you’ll have a bounty of beautiful potatoes. try it sometime and see what you come up with. around here, in Eastern, NC, you might want to plant them in late July because as the Summer cools off, they begin to really grow and thrive.
before i raided my fridge for the guts of the quiche, we dug up these sweet potatoes, peeled a few, and threw them in the food processor to create the beginnings of a beautiful crust. i typically use whatever veggies i have on hand, for a quiche. for this recipe i used: spinach, diced ham, goat cheese, eggs, broccoli, onion
first, finely dice the more firm vegetables (like onion, broccoli, carrots, zucchini) and sauté until soft but not limp. set those aside and then dice up your vegetables that take little effort to cook (like spinach or grape tomatoes). i also diced my ham and crumbled the goat cheese.
once your crust has cooked and cooled, you’ll whisk 7 eggs together and then add your fillers. after it bakes (and then rests and cools again) for another 30 minutes, or so, your final quiche should look something like this.
and if you are patient (it’s hard. i know.) and allow your quiche to rest for at least 25-30 minutes before serving, your crust should set up and look like this. y’all, i promise that this quiche doesn’t disappoint. it will wow your guests and your tastebuds.
- 7 large eggs
- 3 cups peeled and shredded sweet potato
- 1tsp sea salt
- 1½ Tbs melted coconut oil
- 2-3 cup filler
- for this recipe: sautéed onion, diced broccoli. diced ham. diced raw spinach. crumbled goat cheese.
- goat cheese to crumble on top (quantity is your choice)
- a sprinkle of: thyme, sea salt, pepper
- Preheat oven to 400
- shred sweet potatoes (use hand shredder or food processor)
- in large bowl mix shredded sweet potato puree with melted coconut oil and sea salt
- press mixture into ungreased pie dish (press all along the bottom and walls of dish)
- bake for 20 minutes
- lower oven temp to 350F
- allow crust to cool
- sauté firm vegetables (onions, broccoli) and season with thyme, sea salt and pepper
- mix vegetables and other diced fillers in with eggs
- once thoroughly mixed, pour into pie dish over sweet potato crust
- crumble goat cheese on top
- bake an additional 30 minutes until eggs are cooked through to center
- allow quiche to rest and cool for 20 min before serving