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Sweet Potato Crust Quiche

8/6/2017

2 Comments

 
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What's your idea of a perfect day?  Mine starts by sleeping until I naturally wake up on my own.  Well-rested, I would take a walk on crisp morning, the kind in which you'd need a light jacket to start but shed it half-way thru.  I'd then do some yoga, lengthening my body's already warm muscles while emptying my mind of all it's to-do lists.  After taking a hot shower, I might sit down, bundled up in a robe, and pick up a book to leisurely read a while.  I have an affinity for reading cookbooks and dream of writing my own someday.  

On a day like this, I usually find my way into the kitchen at some point.  Having gained inspiration from stories and photos from other kitchens, I throw some easy listening music on, and set out to create something.  Last Saturday was one of those glorious days I got to savor a few slow hours.  With the house to myself, Leon Bridges crooned as I pulled ingredients from the fridge to assess what we had to work with.

I'd taught a cooking class earlier in the week and had loads of grilled veggies that needed re-purposing, so I decided a quiche was in order.  This sweet potato crust quiche adapts well to whatever you have on hand.  I like loading it down with veggies and leafy greens to make it a filling breakfast or lunch when combined with a nice salad.  The edges of the sweet potato crust get nice and curly, which is fun.  The Sunday brunch table would gladly welcome this beautiful addition.  It's a crowd pleaser, too — even among the most loyal buttery pastry-dough lovers!
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Sweet Potato Crust Quiche  (adapted from Cooking Light)

Ingredients:​
2 medium sweet potatoes, washed 
3 cups grilled (or roasted)  veggies of choice, diced (I used red bell pepper + summer squash + zucchini + eggplant), divided in half
2 cups kale, divided in half (spinach and chard also work well)
8 eggs + 4 egg whites (if possible, farm fresh)
1 cup milk
1/2 cup Italian blend cheese, divided in half
1 teaspoon sea salt 
1/4 teaspoon freshly ground pepper
1/2 teaspoon crushed red pepper (optional)

Method:
  1. Preheat oven to 350°F.
  2. Slice sweet potatoes thinly with mandolin or a sharp knife (1/8" thick); arrange slices in two pie pans prepped with cooking-spray, overlapping potato slices to cover the bottom and edges.  Lightly coat arranged sweet potato slices with cooking-spray and bake for 20 minutes. Remove from oven, set aside, and heat oven to 375°F.
  3. Meanwhile, whisk eggs, whites, milk, salt, and pepper in medium bowl. 
  4. Add kale and veggies to each sweet potato crust, then pour half the egg mixture in each and top with parmesan.
  5. Bake for 35 minutes; remove and cool for 5 minutes before serving.
Makes 2 quiches 

KITCHEN NOTES

This quiche is delicious straight from the oven or re-heated, making it perfect to make on a Saturday or Sunday for the week ahead.  Having pre-made options that you can pull from — things like already roasted veggies,  cooked brown rice or quinoa, (undressed) salad, a casseroles or hearty soup  — simplifies meal time throughout the week and makes eating well a no-brainer.  If you've never meal prepped before, start this weekend by making one or two items (ex: roast 3 different veggies and make a big batch of quinoa) and build on from there!

What's your idea of a perfect day?  Does it include cooking or is a reservation your favorite thing to make?  Leave a comment below!  
2 Comments
Flying with Anne link
12/10/2020 01:24:33 am

Very nicee post

Reply
TGirls Nevada link
12/28/2022 12:15:13 pm

This was a loovely blog post

Reply



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