Delicious gluten-free quiche with a sweet potato crust:
Sweet Potato Crust Quiche
Ingredients:
For the crust:
2 medium sweet potatoes, peeled and grated
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the filling:
6 large eggs
1/2 cup milk (or non-dairy alternative)
1 cup shredded cheese (cheddar, Swiss, or your choice)
1 cup diced vegetables (spinach, bell peppers, onions, mushrooms, etc.)
Salt and pepper to taste
Optional: cooked bacon, ham, or sausage
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with cooking spray or olive oil.
2. Prepare Sweet Potato Crust:
Mix the grated sweet potatoes, olive oil, salt, and pepper in a large bowl until well combined.
Press the sweet potato mixture into the greased pie dish, covering the bottom and sides evenly to form the crust.
3. Bake the Crust:
Bake the sweet potato crust in the oven for 15-20 minutes or until the edges are slightly crispy.
4. Prepare Filling:
While the crust is baking, prepare the filling. Whisk the eggs and milk together in a separate bowl until well combined—season with salt and pepper.
Stir in the shredded cheese and diced vegetables. If adding meat, mix it in as well.
5. Assemble Quiche:
Once the crust is done baking, please remove it from the oven and reduce the temperature to 350°F (175°C).
Pour the filling mixture into the pre-baked sweet potato crust, spreading it out evenly.
6. Bake Quiche:
Place the quiche back in the oven and bake for 30-35 minutes until the filling is set and the top is golden brown.
If the crust edges start to brown too quickly, you can cover them with foil halfway through baking.
7. Serve:
Once the quiche is done baking, please remove it from the oven and let it cool for a few minutes before slicing.
Serve warm and enjoy!
You can customize this recipe with your favorite vegetables, cheeses, or meats. Then, enjoy your gluten-free sweet potato crust quiche.
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