a delicious gluten-free version of a French classic
Are you curious and like to explore new varieties of Quiche, the French classic? And do you prefer or need to eat gluten-free? Well then, this is the Quiche for you!
You will be surprised how easy it is to prepare. There is no dough crust to make and time to cool. You just briefly microwave, peel and cut the sweet potatoes and as you normally do, prepare the filling. This Quiche with the sweet potato crust provides you with great health benefits with lots of vitamins and minerals. The sweet potatoes and eggs are a great source of Beta-carotene and Vitamin A, and the spinach provides next to magnesium and iron also vitamins such as B2, B6 and E and K.
a dish for all your senses
Doesn’t this Quiche with all it vibrant colors look like a piece of art? Just take it all in for a moment. There is the vivid orange of the sweet potato. The fresh green from the spinach is perfectly contrasted by the red flakes of the dried tomatoes. The soft yellow hue oft the egg-sour-cream mixture is topped by dots of the cream cheese like white clouds. Or the fresh goat cheese if you prefer.
But this sweet potato crust Quiche will not only satisfy your eyes. But equally your taste-buds will have their full share of the sensual pleasure. You will taste the sweetness of the yam perfectly balanced by the slight tartness of the dried tomatoes. It is soft with the creamy egg custard, contrasted by the rich earthiness of the mushrooms and baby spinach. All of this is perfectly rounded up and enhanced by the spices and a hint of garlic.
You can enjoy this dish still warm out of the oven or even cold the next day. Both versions are delicious in combination with a mix of fresh salad greens.
the perfect potluck dish
If you look for something to bring to your next potluck lunch or dinner, this sweet potato crust Quiche is it! It is not only a delicious and colorful dish to care for your friends and family but on top of it you will harvest plenty of aaahhh’s and oooohhh’s.
sweet potato crust Quiche
A gluten-free Quiche with a sweet potato crust
Ingredients
crust
- 2 large sweet potatoes
- 2 Tbsp. olive oil divided
filling
- 1 pound fresh shiitake mushrooms you can sub with crimini
- 2 medium shallots
- 2 cloves garlic
- 1 Tbsp. olive oil
- 1 dash ground clove
- 2 juniper berries crushed and finely chopped
- 1/4 tsp nutmeg freshly ground
- 2 handful baby spinach
- 1/4 C dried tomatoes sliced
- 8 medium eggs for a vegan option sub with 1 lb soft or medium firm tofu
- 1/2 tsp salt
- freshly ground black pepper to taste
- 1/3 C sour cream or Greek yogurt I like this lactose-free but you can substitute with coconut yoghurt
- 1/2 C cream cheese (if you like goat cheese you can use that instead) I like the lactose-free, you can substitute with vegan cream cheese
- 1 pinch of mindfulness and a smile
Instructions
crust
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Pre-heat the oven to 360F (180C)
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Wash the sweet potatoes and brush off all dust and dirt
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To make peeling easier wrap each one of the sweet potatoes in a wet paper towel and microwave for about 1 to 1 1/2 min. Let them cool to the touch before you peel them.
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With a mandolin or box grater slice the sweet potatoes in thin slices and put them in a bowl. Pour 1 Tbsp. olive oil on the slices and make sure each one is slightly covered with the oil and for a moment enjoy this vibrant orange color of the sweet potatoes.
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In a round overlapping pattern place the slices in your baking dish (I used a 10 1/2-inch quiche plate) starting in the center to the rim and up all around the rim.
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Bake the sweet potato crust for about 20 min. After 20 minutes remove it from the oven and let it cool off a bit. In the meanwhile prepare the filling
filling
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Dice the shallots and garlic finely. Gently brush or rinse and dry the shiitake mushrooms and cut in thin slices. Wash the baby spinach and spin it dry.
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In a big pan heat up 1 Tbsp. oil to medium heat, add the shallots and garlic until they are fragrant and still translucent. Keep it on medium heat to not brown them.
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Add the ground clove and crushed juniper berries, stir for a moment and enjoy the aroma of the spices mixed with the shallots and garlic before adding the sliced shiitake mushrooms. Now increase the heat to medium/high until the mushrooms are slightly browned.
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Lower the heat to medium again and add the spinach just to wilt. Add salt and fresh pepper to taste. Set it aside and let it cool off a bit.
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While the mushrooms are cooling, crack 8 eggs in a bowl, add yogurt or sour cream, salt, pepper, freshly grated muscat nut and mix thoroughly with a whisk. Don't forget to breath and smile 🙂
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Let's fill the crust. Mushrooms first, topped by the spinach and sprinkle the dried tomato slices on top. Now pour the egg mixture on top and add dollops of the cream cheese (or fresh goat cheese if you prefer).
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Bake it on the medium rack for about 50 minutes. Check the egg custard. If there is still some liquid in the middle add 5 or 10 more minutes to the baking time until the custard has firmed up all through the Quiche.
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After removing the Quiche from the oven let it sit for about 5 minutes before serving.
This is a wonderful moment to just enjoy the beauty of your creation and give gratitude to all who made this possible; the earth, the sky and numerous living beings involved in growing, delivering and selling it. Not to forget yourself preparing it with your love and joy.
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Guten Appetit!
hi, i am magdalena and I'm so happy you are here to share my passion for mindful vegetarian cooking and a creative life.