Sweet Potato Crusted Quiche
This is a recipe that I adapted from engineeredcreations.wordpress.com and it is AMAZING.
What I love about this quiche is that it is so versatile and you can literally use any leftovers that you have in it.
It is also great warm or cold, so makes a perfect lunch to take to work or school.
Plus with the crust being made out of sweet potato you know that it is all good for you.
1 sweet potato
Cooking spray (preferably olive oil)
1 chopped yellow onion
3-4 cups of chopped vegetables. I used spinach, carrots and peppers
1 cup (optional) of cooked meat, I used left over chicken, but you could use bacon
1/2 cup shredded tasty/medium cheese
salt and pepper to taste
1 tsp of smoked paprika (optional) or other spices of your choice
Preheat oven to 400 degrees (F)
Thinly slice the sweet potato - I used a mandolin (approx 1/8 inch slices)
Grease quiche pan (or pie pan) with olive oil
Cover bottom and sides of pan with sweet potato slices (see picture)
NOTE, the sweet potato shrinks when cooked so don't worry about overlap - next time I will be using more sweet potato slices
spray with a little olive oil and bake for 15 minutes
Lower temperature to 350 degrees
Whilst the sweet potato is cooking:
Heat 1 teaspoon of olive oil in skillet over medium heat
Add onions, peppers, and carrots (or other veg)
Cook and stir until onions are translucent
Add spinach until it has wilted (if using spinach, which I highly recommend)
Remove from heat
Beat eggs in medium bowl
Mix half of the cheese into the egg mixture
Mix vegetables and chicken (or other meat/tofu etc) into egg mixture
Pour egg mixture into the "sweet potato crust"
Top with the remaining cheese
Bake for 35 minute or until egg mixture is firm and browned
Serve - this is lovely both warm and cold!