Savouring Saturday: Sweet Potato Crusted Quiche

I sincerely hope that y’all had a chance to sleep in this lovely Saturday morning!  I know that I did…and it felt great!!  There is something so decadent and luxe about not having to primp and dress first thing in the morning.  Instead of cranking through my morning hours, I savoured my Cup o’ Joe while I pondered something scrumptious to make for breakfast.  At first, my mind turned to baking.  To me, baking is the ultimate “I’ve got nowhere to rush off to” endeavor.  I toyed with creating some new, addictive, but gluten-free treat that would have both me and my fam salivating.  But, in the end, I took a totally different turn.  I had sweet potatoes that were calling my name, and it made me think of this delicious gluten-free quiche that I had at Bru a couple of weeks ago.  Cleverly, they had substituted a scrumptious hashbrown crust for the typical pastry.  I loved it!  So, I thought, “Hey, why not sweet potato?”  And, a new dish was born!  Check out the step by step of yumminess:

20140329_090604I started of with a 10″ tart pan with a removable bottom, so that I wouldn’t struggle later with removing my quiche.  If you don’t have any such handy item in your baking repertoire, then simply grab your muffin tin and some foils for simple, individual quiches.  Super cute!  Whatever you do, give it a good spray….this will help with the release and with crisping your potatoes.

20140329_091655For my 10″ pan, I found that I needed to grate 1 1/2 sweet potatoes, so that they covered the entire base and up the sides.

20140329_091001Toss the shredded sweet potato with 1 tablespoon of olive oil and some salt and pepper before using them to line your pan.20140329_09172820140329_092634Put your “crust” into the oven at 425* for about 20 minutes.  You are looking for crispy edges and it not being too mushy on the bottom.  If you are doing muffin tins, watch them.  You want the high heat though, because you are looking for some crispness.

While your crust is toasting, slice up some onions for caramelizing.

20140329_093356Cook them on a medium heat until they brown…takes about 15 minutes.

While your crust is still crisping and your onions are getting deeper and sweeter, go ahead and chop up a cup of fresh spinach.

20140329_093312Then, scramble up 7 eggs with the spinach and some fresh goat cheese (I love the tang with the sweetness of the potatoes and caramelized onions!)

20140329_102320Ok, crust done!

20140329_102310Pour in the filling and and top with the onion mixture.

20140329_10235020140329_10242920140329_102458Bake at 350* for 15 minutes, or until the center is set.

Hmmmm, now where to enjoy my tasty treat??  My new table beckoned me outside!

20140327_150717Time for some scrumptious, and super leisurely breakfast.

20140329_10571120140329_10572120140329_105816Yummy!  Give this one a try for Sunday breakfast!  It turned out so great….and gluten free!  Happy belly!!


Chandasweet potato crust




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