I love #quiche, but in the past I rarely made it because I couldn’t get the family on board. They all love #eggs, but for some reason if I call it quiche, they turn their noses up. So imagine my surprise when my husband said he saw a quiche recipe (where, I have no idea. It’s not like he’s on Pinterest or Facebook) that used sweet potatoes for the crust. Well, I jumped all of this and immediately whipped up my go-to quiche recipe using sliced sweet potatoes instead of the traditional crust. And guess what, he loved it. Absolutely loved it!!! I included it in last weeks Weekly Menu Plans in Your Inbox, but since it was such a big hit with everyone, I wanted to share it with you too. Enjoy!
- Olive oil cooking spray
- 1 small sweet potato, peeled and thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, chopped
- 1 head broccoli, chopped
- 1/2 teaspoon cayenne (optional)
- 6 large eggs
- 1/4 cup milk of choice
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sharp cheddar cheese, shredded
- Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes.
- Whisk together eggs, milk, salt, and pepper in a bowl until well combined.
- Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.