Sweet Potato Crusted Quiche
From my last post, we know that quiche consists of a crust. For the Potato Crusted Quiche, I used potato es for the crust. For this recipe, I used Sweet Potato for the crust. Let’s see how that turned out.
The major change is the sweet potato crust. Plus I reduced the number of veggies, dropped carrots, spinach, and broccoli added kale instead.
The initial step is to cut the sweet potatoes into thin slices. I used the knife for this and picked one big sweet potato (yam). You could go for alternative techniques like using a mandolin. Next, I marinated the sweet potato slices applying olive oil, parmesan, salt and black pepper. I employed my hands to coat the slices thoroughly with the marinade.
Then I chopped the kale, tomato, and bell pepper. Followed with grating mozzarella cheese. And finally, boiling the corn. I placed corn and water in a bowl in the microwave for 2 minutes. This softens the corn.
Then I lined the pie pan first with the wax paper, brushed it with oil, and placed these sweet potato slices on the wax paper. And placed the slices in the oven preheated at 400 F/200 C for the next 15 minutes.
Meanwhile, I prepared the egg batter. Whisking together eggs, milk, tomato, kale, green bell pepper, mozzarella cheese, 1 tsp of salt, ¼ tsp of black pepper in a bowl.
Next, I waited for the sweet potato slices to soften. After around ten minutes, I lifted the pan out of the oven. And poured the egg batter over the sweet potato slices slowly. Used a spoon to even the surface and uniformly distribute the vegetables.
Further placed the pan inside the oven. Now the quiche took 30 minutes to cook properly.
After 30 minutes, the egg was cooked and the sweet potato slices turned beautiful golden brown on the edges.
How was it?
The end result was delightful and delicious. We couldn’t finish it for breakfast as it was heavy this time. Unlike last time, egg batter didn’t leak out and so we had more quantity. We could taste each veggie, feel the softness of corn, the sourness of tomato, the bitterness of kale (reduced by cheese), and the main highlight was the crunch of sweet potato crust. The egg batter was soft and fluffy. I couldn’t believe this would turn out so yummy. And all the layers were visible, the sweet potato at the bottom followed by egg and veggies and the cheese on top.
For the next time
For the recipe, no changes needed. It is perfect as it is. Just a few more experiments and,
- Maybe an oats crust.
- Or Quinoa Crust.
Sweet Potato Crusted QuichePrint This
- 1 big sweet potato
- 3 tbsp olive oil
- 2 tsp salt
- ½ tsp black pepper
- 1 tbsp grated parmesan cheese
- 5 eggs
- 1 cup milk
- 1 tomato finely chopped
- 1/2 cup finely chopped kale
- ¼ cup chopped green bell pepper
- 1 carrot grated
- ¼ cup boiled corn
- ½ cup shredded mozzarella cheese
- Preheat oven to 400°F (200°C).
- Thinly slice the sweet potato with a knife/mandolin.
- Put the sliced sweet potato in a bowl and drizzle with olive oil, 1 tsp of salt, ¼ tsp of black pepper, and Parmesan and use your hands or a spoon to evenly coat the sweet potato slices.
- Add a wax paper sheet on the pie pan and brush it with oil. Lay the sweet potato slices over the wax paper sheet starting from the middle and working your way out, overlapping the sweet potato slices. Line the edge of the pie dish with overlapping sweet potato slices. Fill in any gaps with leftover sweet potato slices.
- Bake the sweet potato for 15 minutes or until the potato is just cooked and not yet brown.
- In a bowl, whisk the eggs, milk, tomato, kale, green bell pepper, mozzarella cheese, 1 tsp of salt, ¼ tsp of black pepper.
- Slowly pour the egg mixture over the sweet potato slices, if the sweet potato begins to lift up, stop and press them down with a spoon.
- Bake the quiche for 30 minutes or until the eggs are set and the potatoes are brown.
- Serve Hot.
See you after the next experiment. Till then, share your quiche recipes with me in the comments below. Would you try it?