It turned out wonderfully and the sweet potatoes were a great substitute for a regular pie-crust. I am sure that you could experiment with this and try using potatoes as a crust instead of sweet potatoes. You can also be flexible as far as what you want to add to the egg mixture. Just try to keep the veggie ratios somewhat similar. I hope you like this recipe as much as I did!
Ingredients: (Prep Time: 30 min. Total time: 90 Min. Serves: 8):
- 1.5 medium sweet potatoes
- 1 tbsp. olive oi
- 1/3 cup chopped onion
- 2 cloves diced garlic
- ½ cup chopped red pepper
- 1/3 cup chopped zucchini
- ½ cup sliced mushrooms
- 2 cups chopped kale (remove stems)
- 4 whole eggs
- 4 egg whites
- ¼ cup shredded parmesan cheese
- ½ cup shredded cheddar (I used reduced fat)
- 3 tbsp skim milk
- ¼ tsp. dried oregano
- 1/8 tsp. dried thyme
- 1/8 tsp. crushed red pepper flakes
- Salt & pepper to taste
1. Preheat the oven to 400 degrees and grease a pie dish with ½ tbsp olive oil.
2. Wash and peel the sweet potatoes. Then cut them into very thin slices, around 1/8 in. thick and layer them in the pie dish so that the bottom and the sides are covered. Place in the oven for 15 min until the sweet potatoes have softened slightly.
3. While the sweet potatoes are in the oven, in a large skillet over medium heat, heat the olive oil and sauté the onion, garlic and red pepper until slightly softened (about 3 minutes).
4. Then add the kale, mushrooms and zucchini to the pan. Sauté them very briefly (about 1 min), remove the pan from the heat and allow the vegetables to cool to about room temperature.
5. Whisk together eggs, milk, cheese, oregano, red pepper flakes, salt and pepper.
6. Add cooled vegetables to the egg mixture and stir until combined. Pour the mixture into the pie dish with sweet potatoes.
7. Reduce oven heat to 350 degrees and bake the quiche for 45 minutes or until the middle of the quiche does not jiggle.
8. Remove from oven, allow it to cool slightly before serving (about 15 min). Enjoy!