I love quiche, frittata, egg-bakes, what-evers as a way to use up fridge items and make an all things consider quick healthy meal. They also make great hearty brunch dishes and weekday leftovers. this version uses sweet potato slices for a ‘crust’, inspired by one of those DIY videos that scroll through your news feed. Make a lot or little. the key is ratio of milk/cream/yogurt to egg. For about every 4-6 eggs use 1/4 cup dairy or dairy substitute. This is a flexible recipe. I used full fat plain yogurt. Preheat oven to 375F.
Sweet Potato Crust
- Microwave a medium sweet potato for one minute. I think regular potatoes would be awesome too, or hash browns.
- Peel the sweet potato and then slice into 1/4 thin slices.
- Pour and spread olive oil in the bottom of your baking dish, I used a 13 x 9 inch.
- Lay slices covering the bottom. I cut them into half circles for the edges and smaller pieces to put into between. You can’t mess this up.
- Lightly salt and paper
- Bake for 30 minutes.
- Prep your veggies. I love the little mini-sweet peppers. I broiled them the day before so they were charred and at the ready for salads etc (or this quiche!). For this quiche I sliced them into 1/4 o 1/2 inch strips. I also diced up a half of onion and picked some chard to shred and add. You could do mushrooms, tomatoes, herbs, leeks, arugula, spinach, kale, broccoli … be creative.
- Other add-ins: cheeses like feta, goat, cheddars and meats like bay shrimp, salmon, bacon, prosciutto, ham, sausage
- Whisk 10 – 12 eggs with 1/2 cup of plain yogurt. Add about 1/2 to 1 teaspoon salt (if you are using a cured salty meat, maybe a little less and fresh ground pepper. Whisk. Whisk until nicely combined.
- By now your crust should be baked and out of the oven. Put a layer of the chopped chard, sliced peppers and onions on top of crust.
- Mix the rest of peppers/chard/onion into egg mixture and then pour into baking dish. Make sure it looks evenly distributed.
- Pop in the oven and bake for 35-40 minutes. You can add cheese to the top towards the end of baking if you like. The quiche will puff up a bit while cooking but then settle down when done.
Enjoy! Huge shout out the the six old girls (hens) in the back yard that laid the eggs for this dish, including a huuuge double yoked egg. Youch!
PS – save your eggs shells for slug prevention, soil amendment or to feed back to your hens.
PPS This was the video that caught my scrolling social media eye and inspired me to use of those sweet potatoes on the counter.. http://bzfd.it/2qTtkNx
2 thoughts on “Roasted Pepper and Chard Quiche with Sweet Potato Crust”
I came about this recipe just reading u our blog — but I’m allergic to peppers so much to my surprise, I changed those out for green and yellow beans and rainbow chard and white Niblet corn — then , since Butterkäse is my new favorite cheese, I added slices to the top! I did however change my “crust”; instead using leftover potatoes -riced, made patties, fried,drained then added as crust to this lovely concoction!! I enjoyed this very much– thank you