Every once in a while, a substitution to the traditional recipe proves to be better than its original form, and that, my friends, is sweet potato-encrusted quiche.
The golden rule in making quiche is to add 4 eggs for every 1 cup of heavy cream. The fresher the eggs, preferably from pasture-raised chickens, the better the outcome. For fillings that tend to be moist, like spinach, pre-cook them and squeeze out any excess water.
**INGREDIENTS FOR CRUST:**
- 1 Korean sweet potato, sliced*
- 2 tbsp extra virgin olive oil
- Sprig of fresh rosemary
- Sea salt and pepper
*Note: Korean sweet potatoes have less water than most varieties, resulting in a crispier quiche crust. They are also sweeter than other sweet potatoes so keep that in mind when choosing your fillings.
**INGREDIENTS FOR CUSTARD FILLING:**
- 4 eggs
- 1 cup organic heavy cream
- Sea salt and pepper to taste
- Optional: 1/2 tsp nutmeg
**FILLINGS:**
For ingredients prone to releasing moisture, such as spinach, pre-cook and drain excess water. In this quiche, I used blanched chopped spinach, grilled maitake mushrooms, farm tomatoes, farm jalapenos, chopped cooked bacon, and shredded gruyere cheese.
**BONUS TIPS:**
Though not demonstrated in the video, adding the cheese after the custard filling results in a nicely browned, crusty cheese topping.
**INSTRUCTIONS:**
1. Slice Korean sweet potatoes into circular rounds and toss in olive oil, rosemary, sea salt, and pepper.
2. Line an 8" round (2" tall) cake pan with parchment paper. Carefully arrange the sweet potato slices to create a beautiful crust.
3. Top with another sheet of parchment paper and weigh it down with dried beans.
4. Bake at 375°F for 20-25 minutes.
5. While the crust is baking, prepare your fillings.
6. Remove the dried beans and parchment paper. Fill the pan with the prepared fillings.
7. Mix 1 cup of heavy cream with 4 eggs and salt/pepper to taste. Pour the mixture into the pan and top with cheese.
8. Bake at 325°F for 45-55 minutes. The quiche should no longer jiggle in the middle. Allow it to rest for at least 30 minutes before cutting; otherwise, it may fall apart.
**F.A.M. Food As Medicine NOTES:**
This is a low glycemic meal and suitable for diabetics. It can be made in a large batch and will last 2-3 days in the fridge or freezes well.
**FUN NOTES:**
You can turn this into a frittata by using a mix with more eggs than quiche. The frittata recipe would be 8 eggs plus 1/8 cup heavy cream.