We love quiche. We make at least one quiche every week because it is such an effortless way to get our kids to eat their veggies. Shelly stumbled on a recipe that used sliced sweet potatoes instead of pie crust and she knew she had to try it. In this recipe we used kale, zucchini, red onion and topped the mixture with sliced tomatoes. This superfoods meal makes our hearts smile when we see our little ones enjoying this recipe! Cooking tip: use a throwaway pan when you make this recipe. The egg mixture seeps through the sweet potatoes when you pour it in the pan and could stick if you don't oil the pan. Avoid the hassle of cleanup and just buy a pan you can throw away after the meal is done.
Sweet Potato Crusted Quiche
2 medium sweet potatoes, peeled and sliced in 1/8 inch slices
1/2 cup milk
1 small bunch of lacinato kale, chopped
1 medium zucchini, chopped
1/2 medium red onion, chopped
2 garlic cloves, minced
1/2 teaspoon each of dried oregano, basil, and crushed red pepper flakes
Salt, to taste
1 cup of colby-jack cheese blend
Ripe vine tomato, thinly sliced Instructions
1. Preheat your oven to 375.
2. Generously spray or oil an aluminum 9 inch pie pan.
3. Season your sweet potatoes with salt and pepper. Lay the sweet potatoes in the pan, covering the entire pan, including the sides.
4. Add two tablespoons of olive oil to a frying pan. Add the veggies and sauteed for three minutes until they are a little soft.
5. Add the eggs to a bowl and lightly beat. Add the milk, veggie mixture, seasonings, and salt. Beat lightly until well combined.
6. Pour the egg and veggie mixture in the pan of sweet potatoes.
7. Add the cheese mixture then top with the tomatoes.
8. Bake for 35 minutes, until the egg mixture is set and the cheese is golden brown.