Hi there! I am sorry to have been absent here for a bit. I got hit with a trifecta of birthday, Easter and general life craziness and something had to give....which unfortunately was my posts in this space. I love writing, and am so happy to have time now to get back to it!
So, without further ado, I want to share a recipe with you that I had great success with last week. I love a good quiche, but these days I'm really trying to avoid cooking with butter and white flour as much as possible. Enter quiche with a sweet potato crust! So brilliantly simple, and SO good. I loved this one and hope you will too. The recipe is cobbled together from several different online inspirations!
- 2 Sweet Potatoes
- 1 t olive oil
- 1/2 cup minced leeks
- 1/2 cup chopped asparagus
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- 2 large egg whites
- 1/2 cup shredded gruyere cheese
- Preheat the oven to 350°
- Peel and slice sweet potatoes. I sliced mine VERY CAREFULLY using a mandoline, but you can also use a knife. If you use a mandolin, use extreme caution. I almost took off half my thumb a few months ago! It's a deceptively dangerous little tool, but creates beautiful results.
- Coat a pie dish with coconut oil cooking spray, then fill the bottom of the dish with a layer of sweet potato slices.
- Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up.
- Once the entire dish is filled, coat one more time with cooking spray.
- Bake for 20 minutes and remove from oven
- Turn heat up to 375°
- In a medium bowl, mix together leeks, asparagus, milk, salt, pepper and eggs
- Pour mixture over the crust, sprinkle top with gruyere, and put it back in the oven at 375° for about 30 minutes.
- The quiche is ready when top is lightly golden and it's firm to the touch.
- Remove from oven, let cool for about 5 minutes and cut into wedges.