While experimenting one morning and hungry for a quiche, I didn't feel like making a homemade crust, but had some leftover sweet potatoes. Hmmmm. The whole thing turned into a flour free, vegetarian quiche that is great for leftover potatoes.
Ingredients
Crust
4 medium sweet potatoes (cooked, peeled and mashed)
2 Tbsp. softened butter
1 medium egg
1 tsp. salt
1/2 tsp. pepper
Mix all ingredients. Spray 9 x 10 deep dish pie plate with non-stick cooking spray. Form sweet pot. as a crust into plate. Bake at 350 degrees for about 15 min.
Quiche filling
1 1/4 c. heavy cream
1/4 c. grated parm cheese
1 c. shredded cheddar cheese
4 eggs, beaten
1 tbsp. sour cream
1/4 c. sauteed mushrooms
1/4 c. sauteed sliced onion
1/4 c. cooked asparagus tips
1/4 c. chopped red bell pepper
1/4 c. chopped green spring onion
2 tsp. chopped garlic
2 tsp. salt
1 tsp. pepper
1 tsp. powdered ceyenne pepper
Directions
After lightly sauteeing vegetables (except green onion), in about 1 tbsp. butter, let cool. Mix rest of ingredients, but reserve half of the shredded cheddar. Add cooled veggies to mixture and pour into sweet pot. crust. Bake quiche for about 20 min. until almost set, sprinkle remaining cheddar on top of quiche and bake for another 10 min. until cheese is lightly golden brown.
About the Chef
Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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