April 16th, 2020
I wanted to try this sweet potato crust because a classic quiche crust has a lot of butter, which I am running out of quickly as I bake more and more. It’s not that butter is hard to get, it’s that we are under quarantine. Going to the store seems otherworldly now, everyone’s eyes behind glasses, mouths behind masks, fingers encased in gloves. Six feet apart. It’s a time to be alive.
I would say that this recipe is successful in being healthy and using no butter, yet the egg seeped through and stuck to the bottom of the pan. We also didn’t have swiss cheese on hand, so the cheddar I used was a little overpowering. This reminded me more of a frittata than a quiche, if anything a lightweight, orange-crusted pie! It wasn’t bad, so maybe I will try it again. Perhaps parchment paper would make serving easier.
Next time I also want to experiment with different cheeses! Quiches are classically swiss, and I learned why today, as the cheddar was too overpowering. But as I was researching different recipes, I came across ricotta quiches, feta quiches, cheese quiches I never imagined. My brother and mom don’t really like feta, but maybe I will try it in the future.
Ingredients:
- 2 sweet potatoes, thinly sliced
- olive oil
- salt
- pepper
- 4 eggs
- around 1 cup of milk
- around 1 cup of shredded cheese
- vegetables (spinach, onion, tomato)
Directions:
- Oil pie pan. Consider lining the bottom with parchment. Line the pan with sweet potatoes, top with a drizzle of oil, and salt and pepper to taste. Bake in 375F preheated oven for 20 minutes.
- Meanwhile, whisk together eggs, milk, and salt and pepper to taste.
- Lightly stir fry vegetables to remove some of the water content. This step is optional.
- Remove crust from the oven and let it stand for 5 minutes. This prevents the egg from immediately cooking when you pour it into the pan.
- Fill the crust with layers of cheese and vegetables. Pour over the egg mixture. Bake for 30 minutes or until the egg has puffed up and the quiche is golden brown.
- Let it stand for at least 5 minutes before slicing and serving.
