Are you ready to elevate your brunch game with a dish that's both delicious and visually stunning? Introducing the Sun Dried Tomato Sweet Potato Crust Quiche—a culinary masterpiece that combines the earthy sweetness of sweet potatoes with the tangy richness of sun-dried tomatoes and creamy feta cheese. This quiche is not only a feast for the eyes but also packed with nutrients, making it a perfect choice for any meal of the day. Whether you're hosting a gathering or simply treating yourself to a wholesome dish, this recipe will have everyone asking for seconds. Dive in and discover how to create this scrumptious quiche that promises to impress!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 large sweet potatoes, grated
- 6 large eggs
- 1/2 cup milk
- 1 cup sun-dried tomatoes, chopped
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche pan with olive oil.
- Wash and peel the sweet potatoes. Using a box grater or food processor, grate the sweet potatoes into fine shreds.
- Place the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture. This is crucial to prevent a soggy crust.
- Transfer the dried sweet potato shreds to a mixing bowl. Press the shreds firmly into the prepared pie dish, creating an even layer across the bottom and up the sides to form a crust.
- Bake the sweet potato crust for 15 minutes until it begins to crisp and turn golden around the edges.
- While the crust is pre-baking, chop the sun-dried tomatoes and spinach into small, uniform pieces.
- In a separate large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Remove the pre-baked sweet potato crust from the oven. Sprinkle chopped sun-dried tomatoes, spinach, and crumbled feta cheese evenly across the crust.
- Pour the egg mixture carefully over the vegetables and cheese, ensuring even distribution.
- Return the quiche to the oven and bake for 25-30 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let the quiche cool for 10 minutes before slicing. This helps the quiche set and makes cutting easier.
- Slice into 8 equal wedges and serve warm. Can be enjoyed immediately or refrigerated and reheated later.
Tips
- Squeeze Out Excess Moisture: After grating the sweet potatoes, it's essential to remove as much moisture as possible. Use a clean kitchen towel to squeeze out the liquid, ensuring a crispy crust that won’t turn soggy.
- Pre-Bake the Crust: Don’t skip the pre-baking step! This helps firm up the sweet potato crust and gives it a lovely golden color, providing a perfect base for the quiche filling.
- Customize Your Fillings: Feel free to get creative with the vegetables and cheeses you use. Spinach can be swapped for kale, and feta can be replaced with goat cheese or mozzarella for a different flavor profile.
- Check for Doneness: Keep an eye on your quiche as it bakes. The center should be set and the top golden brown. If the edges brown too quickly, you can cover them with foil to prevent burning.
- Let It Cool: After baking, allow the quiche to cool for about 10 minutes before slicing. This resting time helps the quiche set, making it easier to cut and serve.
- Make Ahead: This quiche can be made ahead of time and stored in the refrigerator. Simply reheat slices in the oven or microwave for a quick and satisfying meal.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 195mg
