The first time I had quiche I was hooked. I was in a little restaurant in Lincoln, Nebraska. I was in college. Yes, college. I loved the flavor as well as the texture.
Years later, when I became a mother, I found a simple quiche recipe that called for a TON of Swiss cheese, ham and heavy cream. My kids loved it.
Fast forward fifteen years. I have slowly implemented changes in our diets, mostly due to my intolerance of gluten. (Funny how the mom steers the boat, eh?)
Last January a good friend and I immersed ourselves into Whole 30, where we ate proteins and vegetables for thirty days. I tried many new recipes including this winner:
QUICHE WITH SWEET POTATO CRUST!
It does take some time to create, but the results are well worth your effort.
The two surprises in this quiche:
First, the crust.
It has incredibly good texture and amazing flavor. And it’s a sweet potato. Who woulda thunk?
The second surprise: no cheese.
I am a slightly obsessed cheese lover. I love cheese. Yet this quiche doesn’t need it. Truly. You won’t even miss it. Trust me.
Yesterday I took this quiche to a good friend’s annual Christmas coffee gathering. Everyone that tasted it wanted the recipe. I told them I’d make it easy and create a post just for this recipe. (It is on my site in another place, buried in Whole 30 Week Two Journey.)
Here’s the best part about this quiche. You cannot mess it up. Truly. You can mix and match all sorts of ingredients. I simply love love love this combination: onions, mushrooms, ham and spinach.
If you want to try something else:
- saute chopped peppers
If you use a hardier veggie such as kale or broccoli, then steam or boil them to soften them up a bit before adding them to the mix. For softer vegetables such as zucchini or tomatoes, just add them directly to the quiche.
My children won’t touch this quiche, it has too many green things and orange things in it. But that’s just fine with me because it keeps for several days. And it makes me feel full and satisfied and happy and alive.
Now for the recipe: