I’m calling it now: New go-to.
Bagel Bake, you have some gluten-free competition for “favorite brunch dish.” Graham Cracker Granola, you are lucky that you are also considered a snack, so you are not in jeopardy of being bumped for now.
This recipe was located and selected by AWP for our most recent Cooking Club (Hostess: AWP; Theme: Go Green; Date: 03.29.15). I saw “sweet potato” and “spinach” in the title of the recipe on the list she sent around: Yum; intrigued. But I also saw “crusted” and “quiche.” Two flaky thumbs down. I was torn. Love sweet potatoes, love spinach; but the other two words made me think of a dry and flaky dough, and extra calories and fat. I am just not a crusted quiche person.
Review of the recipe, however, revealed that there was no crust in the traditional sense. {Hence the quotation marks in the title of this post. See what I did there? “Crust.” Boom. It’s not really a crust!} I was also really skeptical of the sweet potato shell/(“crust”) – how would that work? Would it bake enough to slice through easily? Would it overbake and become crispy? Wouldn’t pouring eggs onto it be a terrible idea, with egg seeping through the crevices and sticking to the pan? I selected the recipe and decided to find out!
Negative.
I have never billed myself as a food scientist, and that lack of certification continues with this recipe. I don’t know how it works, but it does, perfectly, each time I have made this recipe. The original recipe called for 6 small sweet potatoes – that would make a much thicker crust, which maybe you prefer, but which I don’t find necessary for this dish. The thin layer of sweet potato, and somehow the egg, actually give the quiche a sweet flavor, and more of it may be too much.
The most recent time I made this quiche, the sweet potatoes shrank and separated just a bit more than I would have liked. When I poured in the egg mixture, some did seep under the potatoes. I was totally surprised (and delighted) to find that it didn’t stick to the pan, and peeled off easily with a spatula. Who knew.
Some light internet research further revealed that quiches can have crusts or be crustless. They are defined by an egg-cream (or egg-milk) custard, with veggies, cheese, and/or meat mixed in. There is no milk or cream in this recipe, but after extensive discussion with consultant NP, we decided that this recipe should indeed be billed a quiche (but that “crust” should be in quotation marks). It was honestly a 10-minute, substantive discussion. This recipe was that deserving of our attention. It’s so good.
You can use any vegetables or cheese that you have on-hand for this recipe. You can add meat too, if you want! Crumbled sweet Italian turkey sausage would taste great in this dish, and would make it a bit more substantial (= heavier). The onion, kale, and broccoli that I used, when cooked, filled a large sauce pan, which I estimate at about 2.5 cups of (cooked) veggies. I reduced the amount of cheese in the original recipe, and replaced some whole eggs with egg whites. You could probably reduce the cheese a bit more (although the goat cheese had such a great flavor, so I would not omit it!). If you have herbs on hand like chives or dill, snip away! Add a teaspoon or two.
- 2 medium to large sweet potatoes
- half of a sweet onion
- 6 stalks of lacinato kale
- 1 small crown of broccoli
- 2 cloves of garlic
- 2 extra large eggs and 2 extra large egg whites
- 1 T miso {optional}
- .75 c shredded mozzarella
- big spoonful of goat cheese
- kosher salt and freshly-ground pepper
- Heat the oven to 400.
- Peel the sweet potatoes, and using a food processor's slicing disc or a mandolin, slice as thinly as possible.
- In a glass pie dish, lay the sweet potatoes out in a circular pattern. Overlap the pieces so when it bakes and they shrink a little, they are still overlapping. You may not use all of the potato.
- Bake the sweet potato "crust" for 15 minutes at 400.
- After 15 minutes, remove the pan from the oven, and lower the heat to 375.
- But let's not get ahead of ourselves; while the potatoes are baking, prepare the filling.
- Chop or dice the onion into small pieces, slice the kale into very thin strips, chop the broccoli, and slice the garlic.
- Heat a large saute pan over medium-high heat, and when it's warm, coat with a bit of extra virgin olive oil. When the oil is warm, add the onion, and cook until it starts to brown. Add the broccoli and kale, and cook until they are bright green and tender, and the moisture has cooked out of the vegetables. Add the garlic and cook until light brown and fragrant.
- In a large bowl, whisk the eggs. Add the miso and cheeses, crumbling the goat cheese as you add it. Stir in the veggie mix, and stir to distribute the eggs throughout.
- Pour the mix into the sweet potato crust and smooth it out to ensure it is evenly distributed.
- Bake for 30 minutes, or until the eggs are set (test if they are set by pressing down on the top of the quiche with a wooden spoon. No egg should leak out when you apply pressure).
Adapted from: http://www.fourteenforty365.com/2014/04/weekend-meal-prep.html?m=1
This was delicious! The thinly sliced sweet potato crust is a brilliant gluten free substitute! I’m going to try it with pie. Maybe a SweetPotato Pie! This adapted well to different ingredients. I used Kale leaves only ( not the white stalks, but next time I might add those chopped in with the onions to soften and cook a little longer) and mushrooms instead of broccoli. I used 4 whole large eggs and cheddar cheese instead of mozzarella and feta instead of goat cheese. I added fresh chopped herbs from the garden: rosemary leaves and flowers, thyme, marjoram and oregano. I sprinkled a pinch of salt on top and some ground black pepper. I will make this again!
Could this work with no cheese? Should I add another egg in that case, do you think?
Hello! I have not tried it without cheese, but it looks like others in the comments have, and have had no problems. Another egg could never hurt! Good luck!
Why is this listed as Paleo/Whole 30 compliant? It has dairy? I love the crust idea, but dairy is not allowed on either diet plan.
Hi Denise! Thanks for the comment. I don’t believe I listed this recipe as either Whole 30 or Paleo anywhere in my post. Others have re-posted my recipe and altered it for their specific diets – I have no control over that, and that may be what you are referring to. If I missed somewhere where I said it was Whole 30 or Paleo, just let me know and I will change it! If all that is needed for compliance is removing the dairy, you can try that – I think others have (who have commented here) with some success! Thanks so much! Becky
With regard to the Whole30″ question from Denise “- I did a search on W30 breakfast recipes and this one came up in the list. It can easily be modified to fit the program. This sounds really good, and I will try it today.
I’ve never been a quiche fan, but this is amazing! I made it with 6 extra large egg whites and it was delicious. Thank you for sharing.
I’m making this for Mother’s Day! Question: will the “crust” be fairly soft? My mom can’t do crunchy right now after surgery.
Also, do you think it would work in a 9 x 12, maybe with 6 eggs instead of 4? I’m adding sausage too…
Thanks for the recipe!
Kaitlyn,
This is a great option for Mother’s Day! Yes, the “crust” is very soft. Like baked sweet potatoes, not like crispy oven-roasted potatoes or crispy hash browns. The very tips of the sweet potato exposed to the heat may crisp up a bit, but she can cut those right off – or if you are using the 9 x 12 you mentioned, she can just have an inside piece.
I have never tried it in a 9 x 12, I always use round, for the “quiche” effect – I just make 2 sometimes when I need more. But yes, I’m sure adding eggs would work well. I have several other recipes that are egg bakes in 9 x 12 pans, and they usually need quite a few eggs. It all depends how much other good stuff goes in there. You can’t go wrong though – it will just be eggier or less eggy! Both will be delicious.
I hope you love it!
Becky
Thanks Becky, it turned out perfectly! I used broccoli, spinach, bell peppers, sausage and 6 eggs… and we all went back for seconds! 🙂 Awesome recipe.
I just made this with butternut squash instead of sweet potato and it was the best thing ever. Did not use cheese, took 5 eggs plus 1/2 cup almond milk, with a whole head of kale, onions and garlic to fill a 9″ pie dish – brilliant recipe, SO GOOD! thank you!
That sounds great! So did you just slice the butternut squash thinly? Did you use a mandolin? Butternut squash can be so difficult to handle! So glad you enjoyed it, thanks for letting me know.
Great recipe..no goat cheese! Daiya cheese instead it is made out of tapioca!
I would add nitrate free bacon next time and crack a couple of quail eggs on top!
Delicious! It looks pretty too!
Great recipe and yes you can do without cheese 🙂 I made it once last week and one is going in the oven right now. I just increase the eggs. Thanks!!
Thanks so much Michelle! I’m so glad you like it!
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
Could this work with no cheese? Should I add another egg in that case, do you think?
I have never tried it sans fromage, but I have baked eggs before, so I bet it would work. Yes I would add another egg, and I would just keep an eye on it as it is baking, in case the time varies greatly. Let me know how it goes, please!
I didn’t use cheese. Did all the veggies and aromatics the same. Used 6 eggs and a splash of almond milk. It filled up pie Tim halfway.
What a unique crust! Never seen sweet potatoes used like that before.. it is seriously such a healthy and delicious idea.