For quite some time, I’ve had an aversion to custard-like creations….until I found this quiche recipe. Essentially, the quiche has a higher ratio of ingredients to eggs. Which makes me a huge fan. It has a single layer of sliced sweet potato in lieu of a crust and the relatively thin egg mixture serves as an overlay. It’s quite a simple recipe. And it’s easy to adjust the filling depending on what is in season. If you tolerate sheep’s feta, you can add 1/4 cup of that. It’s wonderful with or without it. Pair it up with a side salad for lunch or for dinner. I’ve even had it for breakfast the next day….it’s inspired by a recipe from Chocolate and Zucchini.
1/3 cup coconut milk
1/3 cup non-dairy milk
3 eggs, beaten
salt & pepper
1 sweet potato, sliced using a food processor fitted with the slicing attachment.
2 cups organic broccoli, stems removed and finely chopped
1 1/2 cup loosely packed organic crimini mushrooms, sliced
1/3 cup organic leeks, chopped
2 tsp coconut oil
- Preheat oven to 350 degrees.
- Slice sweet potato in food processor (the goal here is to have uniform slices. This results in even cooking).
- Lightly grease both the bottom and sides of the quiche plate. Spread out the pieces of sweet potato in a single layer, making sure that as much of the baking plate is covered and the pieces are touching one another.
- Mix milks and eggs in a bowl and whisk briskly for about 30 seconds. Crumble the cheese into the bowl. Set aside.
- Using about 2 tsp of coconut oil or sesame oil (higher smoking point than olive oil) gently saute the leeks, broccoli and mushrooms for about 4-5 minutes. Season with salt & pepper to taste.
- Transfer vegetables into prepared egg mixture and stir to coat the vegetables with eggs.
- Pour egg mixture over sweet potatoes and gently even it out with a spatula.
- Bake for 35 minutes. Then, turn the oven off and let quiche sit in the oven for additional 10 minutes (for eggs to set).