Sweet Potato Crust Quiche
This Sweet Potato Crust Quiche is a stunning gluten-free centerpiece. Instead of pastry, the crust is made from pressed, spiced sweet potato. It’s filled with a rich egg custard loaded with caramelized onions, spinach, and roasted red peppers. Goat cheese adds tangy pockets of creaminess. Sun-dried tomatoes offer a chew of concentrated flavor. Nutrient-dense and colorful.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 20 min
- Servings
- 1
- Calories
- 300 per serving
- Temperature
- 218°C
- Difficulty
- beginner
- Cost
- $12
Ingredients
- 2.5 cups grated sweet potato
- 1 tbsp cornmeal
- 1 tbsp olive oil
- 0.5 tsp salt
- 1 tbsp garlic powder
- 0.25 tsp ground cloves
- 0.75 cup super-fine almond flour
- 8 count large eggs
- 0.25 cup milk
- 1 count large white onion
- 2 cups fresh spinach
- 1 count red pepper
- 0.25 cup sun-dried tomatoes
- 2 oz goat cheese crumbles
Steps
- 1Salt grated yam 15 mins, squeeze dry.
- 2Mix with crust spices/flour.
- 3Press into pan.
- 4Bake 20 mins.
- 5Fill with veggies, eggs/milk, cheese.
- 6Bake 30-35 mins.
dinner