*NEW RECIPE* Veggie Medley Quiche with Sweet Potato Crust! I quiche you not, this is amazing!! The sweet potato crust is also a great substitute to healthify the traditional quiche! At first I wasn’t going to make this because I didn’t have a pie crust and didn’t want to make it crustless, but then had the wild idea to try make a sweet potato work in my favor. Love how versatile this veggie is! I didn’t know how to approach this, I’ve never even made a pie crust from scratch, so I used latkes as inspo for my approach. I’ll admit that this was a bit more labor intensive but SO worth it! Plus it makes 6-8 servings! Recipe below! Hope you try and love! .
Veggie Medley Quiche with Sweet Potato Crust
First, I pre-heated the oven to 400F, then I peeled a medium-sized sweet potato then used the medium-sized side of a cheese grater to shred the potato, like hash browns. Next, with my hands (you could use a cheesecloth but I didn’t have one on hand) I squeezed out as much juice as possible from the shredded sweet potato. In a bowl, I then combined the sweet potato, 2 egg whites and 3 tablespoons of blanched almond flour and mixed by hand. In a glass baking dish (I used one 2 inches deep) I pressed the sweet potato mixture into a pie crust form, going up the sides of the dish. Place on middle rack in oven and let cook 10-15 minutes. I removed mine once the edges started to brown a touch.
Separately, I sautéed a handful of broccoli florets, 1/4 Cup mushrooms, 2 green onions, 1/4 cup chopped heirloom tomatoes, 2 mini red peppers, and 1/4 cup each of zuchinni and yellow squash.
In a bowl, I whisked together 4 full eggs and 3 egg whites, 1/2 cup skim milk (or almond - I only had vanilla flavored so didn’t use), 1/2 cup shredded cheddar cheese and a teaspoon each of salt and pepper.
After the sweet potato crust was finished baking, I then spread the sautéed veggies evenly within the crust. Then I poured the egg mixture over the veggies. The egg mixture will seep through the crust! Lastly, bake the quiche on middle rack in oven at 400F for 20 minutes. Let cool for a few minutes before cutting and serving! Hope you enjoy as much as I did! - 13 hours ago