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!