Sweet Potato Crust Quiche

Jump to the Sweet Potato Crust Quiche step by step or Sweet Potato Crust Quiche recipe.

sweet potato crust quiche

Ok, regular petits et grands choux (I just called you small and large cabbages…in French! I’m all about the culture) must acknowledge I love me some quiche. And while I completely dig a buttery, beautifully flaky crust, that crusts digs me, enough to permanently deposit itself on my thighs. So I’m all over the alternative crust bandwagon. The original recipe that inspired my version appears in the December 2018 Cooking Light magazine. 

One of the things that excited me most was the chance to use a hen of the woods mushroom that found its way into my kitchen. I think my daughter picked it up. This super-crazy mushroom occupies center stage on the cutting board. 

sweet potato crust quiche

Nuts, yes? But so delish. The aroma wafting through the air screamed classic, earthy mushroom goodness. (So often, store-bought mushrooms bring more texture than flavor to a meal.) You just cut all the little floaty things off the top, then dice the the bottom small. The recipe actually calls for 4 cups, so I added a package of store-bought mushrooms, chopped up. 

Sweet Potato Crust Quiche: How To

But I’m getting ahead of myself. First, slice the peeled sweet potato thin. I used 2 smallish-to-medium ones here. Line a pie plate with them, then bake at 400º.

Cook times, by the way, represent my biggest departure from the original. The original said to bake the slices for 15 minutes. Mine were nowhere near done, so I gave them another 15. THEN I could gently press them against the sides and bottom of the sprayed pie plate.

While the crust bakes, you sauté the mushrooms.

sweet potato crust quiche

Also, mix eggs with milk (I used cashew) and grated mozzarella with thinly sliced chard. You could also gently sauté the chard leaves with the mushrooms. I like a lot of greens, more than the recipe called for, so I ended up with a green top rather than that nice yellow egg mixture to bind everything together. That said, I did like that the chard kept a little texture—not much, but I’m not big on mushy anything, and particularly greens. I also threw in some Parmesan not called for in the original, because I love cheese and think it makes a quiche more luscious.

 Now, you have all your layers. 

Add the sautéed mushrooms as the first layer. I’d added finely chopped chard stem to the sauté mix, btw; that’s what the little red things are. Also, be sure to salt and pepper everything.

The egg mix goes on top of that.

Then you bake it for about 20-35 minutes, til the eggs are set.

The finished product looks overly dark. Frankly, the pesto called for in the original, which I added, is a mistake. I thought it might be; pesto and sweet potatoes? Weird. But otherwise, this worked out to be a lovely brunch. Most interesting take-away here: the sweet potato crust. You can fill this with pretty much anything. In fact, I’ll experiment with a southern-inspired version later this week, and if it works, I’ll post. Meanwhile, enjoy this comfy, healthy, paleo/gluten-free/vegetarian take on quiche goodness.

sweet-potato-crust-quiche

Sweet Potato Crust Quiche: The Recipe

quinoa crust quiche

Quinoa Crust Quiche

I love quiche—or at least, the idea of it. I order it when I go out and it usually delivers my requirements: buttery crust, eggy goodness, cheesy decadence. But when I’m honest, I know that most of those buttery crusts that I’m paying other people to fill came straight out of a package. Meanwhile, I have a perfectly fine, infinitely healthier alternative on hand. That big old package of quinoa calls my name. And one of the best ways to use it up is with a quinoa crust quiche.

quinoa crust quiche

Jump to recipe.

Why, you may ask, do I happen to have said gigantic quinoa package? Well, I’m not trying to be mean, but quinoa tastes weird. I always detect this odd, sort of dusty undertaste. I know it’s not this package either, or that it’s old, or any other explanation. Nonetheless, its nutritional perks are impressive. Protein-rich, fiber-rich, chockful of vitamins and minerals—read all about quinoa’s specific health benefits here, and check out Jennifer’s terrific blog while you’re at it. Also in its favor, quinoa morphs easily as a substitute for all kinds of grains, particularly those that are already fragmented into small pieces like cracked wheat and couscous.

As a pie crust substitute, it’s super easy and SO much healthier that it’s worth a try. Just be forewarned: You are not making something that will taste like a pie crust. A quinoa-crust quiche does not flake with buttery goodness. Rather, it sits on the plate as a hearty earthy base for all the eggy-cheesy-veggie goodness you want to throw in it. These items I had on hand just begged to be added to a tasty quinoa crust quiche.

quinoa crust quiche likes veggies

(I just realized I’m writing as if I’m Kathy Najimy’s character in The Fisher King. Is she the one responsible for that thing where we add a y to the end of basically every single word? If so, huzzah to you, Kathy.)

So with the quinoa crust, you gotta remember that weird quinoa flavor that you want to camo just a tad. That means that, at the very least, you need to cook the quinoa with salt (or the no-salt sub of your choice), preferably in broth rather than water. Once all the water’s cooked in—and do make sure the quinoa’s not wet at all—and the quinoa’s cooled, add an egg. But you can add even more flavor by sauteeing and adding an onion, or lots of chopped herbs, including scallions, and—most decadent of all—a big old handful of your favorite grated cheese.

Now, simply place the mixture into a pie pan that you’ve sprayed with no-stick, or oiled, or buttered; up to you. I like to take a piece of wax paper and use that to press the quinoa into shape…

quinoa crust quiche: use parchment paper to press evenly

…keeping it even on the bottom of the pan and nicely rising on the sides.

quinoa crust quiche, the crust ready to pre-bake Then bake, and voila. Your quinoa crust is about to become a quinoa crust quiche. I used this recipe from Clean Eating as my jumping off point. When I originally posted this recipe, I had broccoli, kale, and a bunch of mushrooms on hand and quite happy to jump into the pan.

quinoa crust quiche gets filled with a mix of vegetables

This week, I did a Skype cooking session with a pal, and we both realized we could pretty much use any vegetable-ish substance. For me, that was leeks standing in for the onions, dandelion greens, kale, and asparagus; for the last, I followed the advice of a couple of vintage cookbooks and peeled the stems, making the asparagus a lot more palatable. The first go-round, I placed the veggie mix directly into the crust….

quinoa crust quiche, ready for the milk cheese mixture

…then topped with an egg and cheese mix…

quinoa crust quiche gets a layer of egg and cheese filling

…and  then more cheese. (This is actually kind of a modest amount, but I have some in the crust and also some feta mixed into the eggs. Go as wild as you like.) By the way, the speckles are from the mustard I used.

Quinoa crust quiche before going into the oven.

Here’s that one finished:

Yesterday, I separated the eggs, whipping the whites to soft peaks. I mixed the yolks and cheese with the cooked veggies, then folded in the whites. Then pour it into the crust. I actually prefer this one, so have amended the recipe below to include it.

quinoa quiche

There you have it. You’ve used up some of that sad wallflower quinoa (to use my buddy Jenny Englander’s term), and you’ve got a healthy meal you can pack up for a road trip or nosh on at your desk. Some cherry tomatoes sparkled up both the visual and flavor palates. Enjoy with your own seasonal variations throughout the year.

Like this post? Subscribe to our mailing list to see more AND get free downloads as they become available.


Quinoa Crust Quiche: The Recipe