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!
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!
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:
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:
- Preheat oven to 350°F.
- 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.
- Meanwhile, whisk eggs, whites, milk, salt, and pepper in medium bowl.
- Add kale and veggies to each sweet potato crust, then pour half the egg mixture in each and top with parmesan.
- Bake for 35 minutes; remove and cool for 5 minutes before serving.
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!
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!
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