I love quiche. I love that it’s easy to make, I love that it’s French, and I love that you can add a smorgasbord of goodies into it and it’s almost always forgiving. Tonight I gave it a go with a paleo twist, using sweet potatoes instead of a traditional pastry crust. It turned out AMAZINGLY well and I think it might be my favorite thing I’ve made in quite some time. It also only took about 20 minutes to prepare, which, given my thesis is due to my committee next Friday and the stress headaches are nonstop, was especially merciful. I have been staring at a computer screen all day every day for
days months years now and I am so incredibly ready for this process to be over. But oh wait I’m planning on starting it all over again when my PhD rolls around, so meals like this are going to become increasingly important! I poured my wine up to the tippy top of the glass tonight and chalked it up to “TREAT YO’ SELF.” Let me know what you think!
Ingredients (makes two 9-inch cake pan quiches):
3 medium sweet potatoes
1/2 cup flour
1/2 tbsp Adobo seasoning
3/4 cup baby bella mushrooms, sliced and sauteed
5 slices bacon, chopped and fried until crispy
1/3 cup milk
1/2 cup cheddar cheese
1 bundle asparagus, chopped
4 scallions, chopped
Salt and pepper, to taste
chili oil, for garnish
- Preheat the oven to 350 degrees F.
- Peel the sweet potatoes and grate them into a large bowl with a box grater or food processor.
- Sprinkle the flour and Adobo over the grated sweet potato and mix gently with your hands.
- Press the sweet potato into the bottoms of two greased cake pans as if you were shaping dough into the pans.
- Blind bake the “crust” for approximately 15 minutes, just until sweet potatoes begin to soften.
- While that’s baking, saute the mushrooms and bacon and add them to a large bowl.
- Add the eggs and beat vigorously. Add milk and cheese and continue stirring.
- Chop the asparagus into 1 inch pieces and add that to the mixture along with the scallions.
- Add salt and pepper to taste and add the mixture in even amounts to the two sweet potato “crusts.”
- Bake for approximately 30-35 minutes or until eggs have set in the center. Let cool on a rack for 10 minutes prior to serving.