Breakfast is served with this delicious, gluten free quiche! Once sweet potatoes have softened and are beginning to crisp, remove from oven and pour egg mixture over top. I have made this before using sliced sweet potatoes for the crust,,cooking it 15 minutes before adding veggies and eggs! Bake for 15-20 minutes or until soft and edges begin to brown. Recipe. So that the quiche easily removes from the pan and so that there’s little to no stickage and 2. It should cover the bottom and halfway up the sides. Place in the oven and bake at 425ºF for 20 minutes. Will def make again. We have not tested it with that, so I am not certain! My relatives always say that I am killing my While sweet potatoes are in the oven, sauté onion and bell pepper in 1 tsp. We always like to pack extra veggies into meals here at Veggie Buds Club so I hope you enjoy this tasty spin on quiche! Set aside. Note that if you’d like this recipe to be 100% grain-free you can swap the cornmeal with almond meal. Preheat oven to 425ºF and wipe a 9-inch circular pan (we used a cast iron that is 2.5-inches in depth) with olive oil and sprinkle with cornmeal. While the crust is cooking, heat a large skillet over medium heat and add remaining 1 tablespoon of olive oil. Spray a 9-inch pie dish with cooking spray and layer sweet potato rounds in the bottom, overlapping heavily. Eggs are Not Vegetarian & definitely Not plant based. You should be able to wring out any … Cover with tin foil and bake for 20 minutes at 425ºF. **Nutrition information includes an additional 4 tablespoons of olive oil for the caramelized onions. Unfortunately, we wouldn’t recommend that. Sometimes I add bacon or sausage for my husband’s tastes! I’m hoping your answer will be yes . It is definitely going into my regular rotation. While crust is cooling, prep all vegetables for the frittata. This took me a bit to assemble but it was worth the wait! That’s right, this sweet potato crust quiche is gluten and grain-free making this vegetarian breakfast protein and veggie packed. Lin has a passion for food and an incredible palate. Here are some suggestions if you want to make this your own. I mean, come on. Hello! Sounds a little weird, but I promise it works! Measure out 2 cups of packed spinach. This sweet potato crust quiche uses a base of thinly sliced roasted sweet potatoes for the crust, and its filling is loaded with sautéed veggies and cheese! Going to have a go at it. You’ll never want to eat another kind of quiche. Quiche with Sweet Potato Crust. You do this to draw the moisture out of the sweet potato before forming our crust. Just made this, eating as I write. I used cooked sweet potatoes instead of shreds. A typical Quiche usually uses some milk or cream with the eggs to make it a little more custard like. Bake in preheated oven until lightly … I did alter slightly by subbing goat cheese for feta (it’s what I had) and sauting the peppers and spinach down a bit. I love Quiche because you can eat it for breakfast, brunch, or even dinner. Add vegetables and sauté for 5-7 minutes until tender. Flourless Peanut Butter Banana Chocolate Muffins. Could you substitute coconut flour? Place sweet potato in the middle of two paper towels and twist. The spice combo in the crust is so yummy. Sprinkle 1/4 cup cheese on top and return to oven for 28-30 minutes, until eggs are set. Yield: Serves or Makes 6. Next, place caramelized onion, spinach, and red pepper on top of the sweet potato crust and pour egg mixture over the veggies. Place sweet potato ball onto the pan and use your hands to flatten the sweet potato ball into a crust for your frittata. The crust is made with grated sweet potato and almond flour AKA you’ll never go back to the classic quiche crust again! Quiche with Sweet Potato Crust. This sweet potato crust quiche has a base of thinly sliced roasted sweet potatoes for the crust and a filling loaded with sautéed veggies and cheese!