Adapted from fourteenforty365.com
I have had this recipe save as a pin on my Pinterest account for at least a couple of years and finally I made it! As the name suggests, instead of using pâte brisée for the crust, it uses sliced sweet potatoes. This quiche boasts a beautiful display of colors and has a lovely blend of flavors with the slight sweetness from the potatoes and tartness from the goat cheese.
- 6 small sweet potatoes
- ½ pound fresh spinach
- ½ large onion, chopped
- 4 eggs
- 1 cup shredded mild cheddar
- Parsley, to taste
- ¼ cup goat cheese
- Pepper, to taste
- Preheat the oven to 400F (204C).
- Slice the sweet potatoes using a food processor.
- Lay the potato slices out in a greased pie dish in a crust-like fashion. Spray the crust with cooking spray and bake in the preheated oven for 15 minutes. After baking the crust, reduce the oven to 375F (190C).
- Spray a sauté pan with cooking spray and sauté the onion until lightly browned. Stir in the spinach and sauté until wilted and tender.
- Blend the eggs and cheddar cheese in a medium bowl. Add the herbs and goat cheese.
- Add the spinach-onion mixture to the egg-cheese mixture. Add salt and pepper to taste.
- Pour the combined mixtures into the sweet potato crust.
- Bake in the preheated oven for about 40 minutes until the quiche is firm and the cheese has browned.
Comments: Without having to do the pâte brisée there is really nothing too complex about this recipe. I used sweet potatoes from Trader Joe’s that sells 2-pound bags of small sweet potatoes. As you prepare the crust it may seem like a lot of sweet potatoes but trust me it’s ok. The original recipe calls for 1 cup of grated mozzarella but I used Horizon Organic Shredded Cheddar instead because it was what I had at home; Horizon’s cheddar does not have a very bold flavor so it’s a good alternative to the mozzarella.