Recipe: Sweet Potato Crust Quiche

If you are looking for a filling dish full of protein and flavor for breakfast, lunch, or dinner, consider serving our gluten and dairy-free sweet potato crust quiche.

Adapted from a “Broccoli Carrot Goat Cheese Quiche with a Sweet Potato Crust” recipe from Perchance to Cook, FMCA employee Charlene Vairy added her own twist to meet the dietary needs of her family. This is another great dish that allows each person to customize it to their tastes.

A quiche is a one-plate meal that is rich in vitamins, protein, and calcium. It can be a healthy meal or a bit of an indulgence depending on the ingredients. This Sweet Potato Crust Quiche is healthy, satisfying, and easy to make.

While many egg-based dishes are reserved for breakfast, a quiche is great for any time of the day. The protein is a perfect way to start the day satiated and a way to reach your protein intake goals later in the day. Eggs are a low-cost protein, full of essential amino acids and vitamins, making it a great option for everyone, especially those with high nutrient requirements.

Sweet Potato Crust Quiche

Overview

Time: 60 – 90 mins

Serves: 6

Perfect for: Breakfast, Lunch, and Dinner

Benefits: Gluten-Free, Dairy-Free

But what is a quiche without its signature crust? For those with a gluten intolerance or allergy, it can be difficult to find tasty alternatives for ingredients, such as pie crust or puff pastry. Not this quiche. Switching out a pastry crust for a sweet potato option, not only makes this dish more accessible for those with allergies, but it adds the nutrients and vitamins sweet potatoes are known for. It also adds a little touch of sweetness that sets this dish apart from other quiche.

Not only do sweet potatoes make for a great base for this quiche, they are full of health benefits. This rich complex carbohydrate offers antioxidants, fiber, and anthocyanins. Studies show that they are anti-inflammatory, offer cardiovascular protection, improve neurological and memory capacity, and benefit intestinal barrier function. They are a hard-working carb that is delicious and healthy.

One of the best qualities of a quiche is its versatility. It’s a great way to get more veggies into a meal, especially if you are cooking for picky eaters. just hide the vegetables under a layer of eggs and cheese. What’s more, a quiche is a great way to try out a new flavor palate. Try out a new spice combination or vegetable and cheese mixture because a quiche makes a reliable base.

Serve this flexible dish as a side with a larger meal, or a mealtime centerpiece. The options are as endless as your pantry.

Cooking Instructions

1. Preheat the oven to 400 degrees F. Lightly grease a 9.5-inch round tart/pie pan.
2. Lay out the sliced sweet potatoes in the pie dish in a crust-like fashion. Make sure there is some overlap on the bottom and then some smaller slices or slices cut in half standing up along the side of the pan. Spray the potatoes with an olive oil spray.
3. Bake the sweet potato crust for 20 minutes.
4. While baking the sweet potato crust, put 1 tbs of olive oil into a large frying pan over medium heat. Add the minced onion and garlic to the pan, mix, and cook for 2-3 minutes. Then, add the broccoli and shredded carrots to the pan, mix, and let them cook for about 4 minutes, stirring occasionally. Set the pan aside.
5. In a large bowl, add the eggs, almond or coconut milk, 1/2 cup of crumbled goat cheese, salt, pepper, and nutmeg together with a whisk. Add 1/2 cup of pine nuts to the egg mixture and mix.
6. Once the sweet potato crust is cooked, remove it from the oven and reduce the oven heat to 375 degrees F.
7. Add the cooked carrot and broccoli into the egg mixture and then pour the whole thing into the sweet potato crust.
8. Add 1/4 cup of crumbled goat cheese and 2 Tbs of pine nuts to the top of the quiche.
9. Put the whole thing into the oven for 40 minutes.
10. Let the quiche sit for 15-20 minutes before serving.