Sweet Potato Quiche Crust

Apr 19, 2016 by

Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier 🙂

Ingredients:
2 medium sweet potatoes
1 tsp canola oil
1 (5-ounce) bag baby spinach
1/2 Vidallia Sweet Onion
1/2 cup 2% milk
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne red pepper
4 large eggs
2 large egg whites
1.5 ounces feta cheese, crumbled
 
Preparation:
 
1. Preheat the oven to 350°, then peel and slice sweet potatoes.  Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.

2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.

3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.

Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.

 

 

Sweet Potato Quiche Crust
 
Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier ?
Ingredients
  • 2 medium sweet potatoes
  • 1 tsp canola oil
  • 1 (5-ounce) bag baby spinach
  • ½ Vidallia Sweet Onion
  • ½ cup 2% milk
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp cayenne red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1.5 ounces feta cheese, crumbled
Instructions
  1. Preheat the oven to 350°, then peel and slice sweet potatoes. Coat a pie dish with cooking spray, then fill the bottom of the dish with layers of sweet potato slices. Cut the sweet potato rounds in half and fill around the edges of the pie dish; round side facing up. Bake for 20 minutes. Turn heat up to 375°.
  2. For the filling, heat a skillet over medium heat. Add 1 tbsp olive oil and the sliced onion, cooked till caramelized then add the spinach; sauté 3 minutes. Remove from heat.
  3. Combine milk and next 5 ingredients in a bowl; stir with a whisk.
  4. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let the quiche rest for 5 minutes.
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Bacon Brie Quiche

Jan 27, 2012 by

Bacon Brie Quiche: In French Cuisine the Quiche is a classic dish. But it actually originated from Germany. The word Quiche is from the German word Kuechen. the original Quiche Lorraine was an open pie with filling consisting of an egg and cream custard with smoked bacon and or pork pieces. It was only later that cheese was added to Quiche Lorraine. Add onion and you have Quiche Alsacienne. The bottom crust originally made from dough, but that has long since evolved into a short-crust of puff pastry crust. Quiche became very popular in England after WWII, and the U.S. in the 50’s
Bacon Brie Quiche: In French Cuisine the Quiche is a classic dish. But it actually originated from Germany. The word Quiche is from the German word Kuechen. the original Quiche Lorraine was an open pie with filling consisting of an egg and cream custard with smoked bacon and or pork pieces. It was only later that cheese was added to Quiche Lorraine. Add onion and you have Quiche Alsacienne. The bottom crust originally made from dough, but that has long since evolved into a short-crust of puff pastry crust. Quiche became very popular in England after WWII, and the U.S. in the 50’s

Ingredients

1 deep pastry pie shell
1 bunch of chives
1 box of Brie (4 oz)
1 cup of shredded Swiss cheese
5 strips of thick cooked bacon
1/2 tsp white pepper
1/2 tsp dill weed
1/2 cup Greek Yoghurt or sour cream
5 eggs
1/ 2 cup half and half or heavy whipping cream

Instructions
1.  Bake the pastry shell in a preheated oven for 4 min. Mix the eggs and half and half and sour cream, set aside.   

2. Put the shredded cheese in the bottom of the pie crust then add the sliced Brie. Next layer add the cooked bacon. Add the chives and white pepper and dill to the egg mixture. Pour over the bacon. Bake in a preheated 375F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.

Bacon Brie Quiche
 
Prep time
Cook time
Total time
 
Bacon Brie Quiche: In French Cuisine the Quiche is a classic dish. But it actually originated from Germany. The word Quiche is from the German word Kuechen. the original Quiche Lorraine was an open pie with filling consisting of an egg and cream custard with smoked bacon and or pork pieces. It was only later that cheese was added to Quiche Lorraine. Add onion and you have Quiche Alsacienne. The bottom crust originally made from dough, but that has long since evolved into a short-crust of puff pastry crust. Quiche became very popular in England after WWII, and the U.S. in the 50's
Ingredients
  • 1 deep pastry pie shell
  • 1 bunch of chives
  • 1 box of Brie (4 oz)
  • 1 cup of shredded Swiss cheese
  • 5 strips of thick cooked bacon
  • ½ tsp white pepper
  • ½ tsp dill weed
  • ½ cup Greek Yoghurt or sour cream
  • 5 eggs
  • 1/ 2 cup half and half or heavy whipping cream
Instructions
  1. Bake the pastry shell in a preheated oven for 4 min. Mix the eggs and half and half and sour cream, set aside.
  2. Put the shredded cheese in the bottom of the pie crust then add the sliced Brie. Next layer add the cooked bacon. Add the chives and white pepper and dill to the egg mixture. Pour over the bacon. Bake in a preheated 375F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.

 

 

*Arrisje’s Recipe Card. Click on the pic below, save on the hard drive and print as a 4×6 pic*

Recipe Card Bacon Brie Quiche

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