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Thin sweet potato rounds overlapped into a crust, filled with riced cauliflower, broccoli, spinach and egg. No pastry at all, and it still slices like a quiche once it sets.
Bake the crust on its own for twenty minutes before the filling goes in. Sweet potato holds a lot of water, and skipping that step is the difference between a crust and a wet layer at the bottom of the dish. Halve the rounds for the sides so they have a flat edge to stand on.
2 medium sized sweet potatoes
1 onion, diced
2 cloves garlic, chopped
Handful of baby spinach
½ cup oat milk
¼ tsp salt
¼ tsp pepper
Avocado oil
A bunch of grape tomatoes
Pinch of whole wheat flour
2 basil leaves, roughly chopped
3 eggs, beaten
Half a bag of riced cauliflower and broccoli
1Preheat oven to 350F and coat a 9-inch pie plate with avocado oil
2Peel sweet potatoes and cut very thinly. Line the bottom of the plate with about 3-4 layers of sweet potato rounds. For the sides of the "crust" that line the upward rims of the pie plate, cut the rounds in half so the bottom has a straight edge and the tops are circular. Again, overlap so that the entire plate is covered, Brush all sweet potato rounds with avocado oil.
3Bake the "crust" for 20 minutes.
4In a pan, saute onions until browned and add in riced cauliflower and broccoli. Sprinkle in salt and pepper. Add in the spinach and saute. Lastly, add in the garlic and combine until fragrant.
5Pour the above vegetable mix into the sweet potato "crust".
6Slice tomatoes and sprinkle flour and basil on them. Put these in the saute pan with a bit more avocado oil and cook until soft.
7Add tomatoes on top of the vegetables in the "crust".
8In a bowl, mix the milk with eggs. Once completely combined, pour into quiche.
9Bake in the oven at 400F for 18 minutes or until eggs are cooked through.
10Enjoy!
Ingredients
2 medium sized sweet potatoes
1 onion, diced
2 cloves garlic, chopped
Handful of baby spinach
½ cup oat milk
¼ tsp salt
¼ tsp pepper
Avocado oil
A bunch of grape tomatoes
Pinch of whole wheat flour
2 basil leaves, roughly chopped
3 eggs, beaten
Half a bag of riced cauliflower and broccoli
Directions
1Preheat oven to 350F and coat a 9-inch pie plate with avocado oil
2Peel sweet potatoes and cut very thinly. Line the bottom of the plate with about 3-4 layers of sweet potato rounds. For the sides of the "crust" that line the upward rims of the pie plate, cut the rounds in half so the bottom has a straight edge and the tops are circular. Again, overlap so that the entire plate is covered, Brush all sweet potato rounds with avocado oil.
3Bake the "crust" for 20 minutes.
4In a pan, saute onions until browned and add in riced cauliflower and broccoli. Sprinkle in salt and pepper. Add in the spinach and saute. Lastly, add in the garlic and combine until fragrant.
5Pour the above vegetable mix into the sweet potato "crust".
6Slice tomatoes and sprinkle flour and basil on them. Put these in the saute pan with a bit more avocado oil and cook until soft.
7Add tomatoes on top of the vegetables in the "crust".
8In a bowl, mix the milk with eggs. Once completely combined, pour into quiche.
9Bake in the oven at 400F for 18 minutes or until eggs are cooked through.
10Enjoy!
Sweet Potato-Crusted Vegetable Quiche
