Sweet Potato Crust Quiche

Name: Sweet Potato Crust Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 1
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

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

Temp

218°C

Difficulty

beginner

Servings

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

Instructions

1
Salt grated yam 15 mins, squeeze dry.
2
Mix with crust spices/flour.
3
Press into pan.
4
Bake 20 mins.
5
Fill with veggies, eggs/milk, cheese.
6
Bake 30-35 mins.