Veggie Quiche with Sweet Potato Crust Free Recipes from Chef Kellie
Veggie Quiche with Sweet Potato Crust
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.
Sweet Potato 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.
Veggie 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
After lightly sauteing 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