Sweet potato crust quiche | foodsciencenerd.com

Sweet Potato Crust Quiche

Posted on Posted in Nutrition Information, Recipes

Here, I present to you the perfect antidote to all the rich holiday foods you’ve been eating- light and nutritious enough to fit right in to your New Year’s plan.  As you know if you read this blog often, which I hope you do, I am a proud owner of a new spiralizer and a proud member of Boston Organics.  One week, I got two sweet potatoes, and knew exactly what I was destined to do with them- spiralize!  So, I got to work spiralizing away and ended up, just like last time, with a pile of sweet potato noodles that looked like it could feed an army.  Sweet potato crust quiche | foodsciencenerd.com Fortunately, I already had an idea of what I wanted to do with some of the noodles.  A while back, I saw a recipe for Paleo (uuuuugh that word) quiche that used thinly sliced sweet potato for the crust.  While I strongly don’t care for Paleo eating, I thought it sounded like a delicious and healthy idea, but decided it’d be easier and more effective to use spiralized sweet potato to make a thin, even crust.  I sauteed the noodles for a few minutes, then covered the pan to steam the sweet potato until is was soft and pliable.  I also seasoned the noodles to help the sweet potatoe-y-ness come out.  I let the noodles cool for a bit, then pressed them into a pie pan into a relatively crust-like pattern, which worked beautifully.

Sweet potato crust quiche | foodsciencenerd.com

The filling is really up to you.  I used 5 eggs, a generous helping of cheese, and a splash of milk as the base.  I also found some onions and lovely frozen asparagus that I chopped up (still frozen) and tossed in, but any cooked vegetable and/or lean protein would complete this meal nicely.

Sweet potato crust quiche | foodsciencenerd.com

I made a lot of filling that I kind of had to shake around a bit to create something that looked like quiche.  Then, I simply baked the whole thing, let it cool, and sliced off pieces for breakfasts and lunches (6 meals!) to microwave as I desired.  Gorgeous, right?

Sweet potato crust quiche | foodsciencenerd.com

Now, this whole crust probably only required 1 sweet potato-worth of noodles, so I still had a ton leftover.  With the rest of the noodles, I sauteed them, mixed in some leftover chicken, ricotta, and broccoli, covered it all in a layer of cheese and whole wheat breadcrumbs, and broiled the pan until it was like a big plate of baked spaghetti.  I ended up with enough to make 2 very filling dinners- quite the money (and calorie) saver!

Sweet Potato Crust Quiche

Sweet Potato Crust Quiche

Ingredients

  • 1-2 sweet potatoes, skin on and spiralized
  • 1 Tbsp olive oil
  • 5 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese
  • 2 cups cooked vegetables (frozen is fine)
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 400F.
  2. Saute the sweet potato over medium-low heat with the olive oil and a touch of salt. It may help to cover the pan until the noodles are very pliable but not mushy.
  3. Let the noodles cool. Meanwhile, whisk together the eggs, milk, and cheese. Season the mixture with a dash of salt and pepper.
  4. Cut the vegetables into bite-sized pieces and add to the egg mixture.
  5. Press the noodles into a flat layer on the edges of a pie plate like a crust. Pour in the egg mixture and jiggle to help everything settle.
  6. Bake at 400F for 40-50 minutes, until firm in the center. Let cool and enjoy!
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