Easy Sweet Potato Crust Quiche
It's been quite some time since I've updated entry on egg-based breakfast idea.
Lately, our breakfast has been much simpler, since I've always make ahead of time most of our breakfast menu like waffles, steamed buns, buns, burger and so on.
I made quiche for our breakfast yesterday, with sweet potato as the crust.
I have three large sweet potato to finish, one of them is finished for making the crust of my quiche.
While making crust out of sweet potato usually required us to boil and mash them first, before it is incorporated with flour to form a dough, then flatten and press onto the pie pan, this version of sweet potato crust is much simpler.
All you have to do is to thinly slice your peeled sweet potato, season with pepper, salt and olive oil and arrange at the base and the side of the pan.
Bake them until they are soft and begin to crisp.
So, on top of it's fuss-free preparation, this version of sweet potato crust is amazingly delicious, without additional flour.
So, it is gluten free version of quiche.
Quiche is a versatile English style breakfast and snack - it can be topped with savory or sweet filling.
The filling is usually made of egg custard - a mixture of egg, milk and salt.
If you're making quiche with sweet filling, additional sugar may need to be added in the egg custard.
I added three types of vegetables in my quiche - kernel corns, button mushrooms and pak choi, or Chinese cabbage.
You can use spinach, capsicum and meat in your filling, up to your creativity.
For additional cheesy and milky flavors, you can add shredded cheese in the egg custard and sprinkle some on top of the filling to intensified the cheesy flavor before the final baking process.
This quiche is perfect for breakfast, as it is loaded with protein, fibers and vitamins and it helps you to feel full longer.
It can be make ahead of time, refrigerated for up to few days.
The preparation consists of three processes - first is to prepare the sweet potato crust.
Roasting the sliced sweet potato in a pie pan takes at least 20 minutes to set.
So, in the meantime, you can start preparing the sauteed vegetables and egg custard.
It took approximately one hour to prepare this sweet potato crust quiche.
So, if you plan to freshly make your quiche for breakfast, be sure to prepare it at least one hour earlier before your breakfast time.
All I can say is, this quiche is absolutely comforting!
With the sweetness of the sweet potato, combine with milky, cheesy and savory taste of the filling is totally heaven.
Even when we eat the refrigerated leftover on the next day (and of course is reheated first), the taste is still delicious and fresh.
Let's get down to the nitty-gritty of making the quiche.
SWEET POTATO CRUST QUICHE
Course : Breakfast, Snack
Serve : 6
Making The Sweet Potato Crust
1 large sweet potato - peeled and thinly sliced
1/2 tablespoon of black pepper powder
1 teaspoon of salt
3 tablespoons of olive oil
Instructions:
Preheat oven to 210℃.
In a bowl, season sliced sweet potato with salt, black pepper powder and olive oil.
Grease pie pan with oil and arrange sliced sweet potato, overlapping heavily at the base.
Cut sliced sweet potato into two and arrange at the pan's side.
Bake for 20 minutes, until they are soft and begin to crisp.
Preparing The Filling
Sauteed Vegetables:
1/2 large onion - chopped
3 stalks of pak choi - chopped
5 button mushrooms - sliced
1/2 cup of kernel corns
salt to taste
1 tablespoon of olive oil
Heat oil in a pan.
Saute chopped onion until translucent, then add in pak choi's stalks, corns and mushrooms.
Cook for 2 minutes.
Lastly add in the leaves and season with salt. Cook until the leaves wilt.
Let cool completely.
Egg Custard:
4 medium sized eggs
1/4 cup of milk
1/2 teaspoon of salt
1/2 teaspoon of black pepper powder
1/2 cup of shredded mozzarella/ cheddar cheese
In a bowl, whisk all the ingredients to combine.
Assembling The Quiche
When the sliced sweet potato is soft, remove from oven and spread the sauteed vegetables on top.
Pour in the egg custard and sprinkle more shredded cheese if desired.
Return back to oven and bake for another 25 to 30 minutes until eggs are set.
Cool for 2 to 3 minutes and serve immediately!
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