OP
Rinse & rePeat
Member
- Joined
- Mar 10, 2021
- Messages
- 21,516
SWEET POTATO CRUST QUICHE
I have been making scalloped potatoes often with white sweet potatoes and regular red potatoes, and loving how they make me feel, light on my feet, even with all of the cream. I love quiche, but don’t make it anymore because of the wheat crust. Though I could make it with heirloom Einkorn flour, it is just a little too time consuming and I would really rather avoid the starch, plus my boys don’t care much for quiche. The one said he thinks because of the dryness of it, but he absolutely loves my scalloped potatoes. So I thought to try a different quiche with my favorite white sweet potatoes. I generously buttered a deep glass pie dish and put a layer of thinly sliced white sweet potatoes on it, slicing them on the side of a box cheese grater. The butter ends up frying the potatoes. I sautéed some green onions, in a little butter with sweet potato leaves and fresh stinging nettle. Mushrooms would be a good substitute with sweet onion or a meat. I then mixed about one cup of cream, maybe a little less, with 5 eggs, salt and nutmeg and poured it into my sweet potato lined pie dish, topped that with a good amount of grass-fed Swiss cheese, then my sautéed greens and then a little more cheese and popped it into my preheated 350 degree oven for about 40 minutes. Both of my sons, and my daughter-in-law, raved about this quiche. I ate all of the leftovers the following two mornings. This will be a regular around here. I think this would work with one less egg, making it more custard-like, which I might try next time.
I have been making scalloped potatoes often with white sweet potatoes and regular red potatoes, and loving how they make me feel, light on my feet, even with all of the cream. I love quiche, but don’t make it anymore because of the wheat crust. Though I could make it with heirloom Einkorn flour, it is just a little too time consuming and I would really rather avoid the starch, plus my boys don’t care much for quiche. The one said he thinks because of the dryness of it, but he absolutely loves my scalloped potatoes. So I thought to try a different quiche with my favorite white sweet potatoes. I generously buttered a deep glass pie dish and put a layer of thinly sliced white sweet potatoes on it, slicing them on the side of a box cheese grater. The butter ends up frying the potatoes. I sautéed some green onions, in a little butter with sweet potato leaves and fresh stinging nettle. Mushrooms would be a good substitute with sweet onion or a meat. I then mixed about one cup of cream, maybe a little less, with 5 eggs, salt and nutmeg and poured it into my sweet potato lined pie dish, topped that with a good amount of grass-fed Swiss cheese, then my sautéed greens and then a little more cheese and popped it into my preheated 350 degree oven for about 40 minutes. Both of my sons, and my daughter-in-law, raved about this quiche. I ate all of the leftovers the following two mornings. This will be a regular around here. I think this would work with one less egg, making it more custard-like, which I might try next time.
