Sweet Potato Crust Quiche

~ 6 Free Range Eggs
~ 1/4 Cup Heavy Cream
~ 2 Cups Raw White Cheddar Cheese – Shredded*
~ !/2 Medium Onion – Diced
~ 1 Head Broccoli Florets
~ 1 tsp Dried Ground Mustard
~ Salt & Pepper to taste

For the Crust
~ 2 Medium Sweet Potatoes – Grated
~ 1 Free Range Egg
~ Salt & Pepper to taste

First the Crust! ~
Preheat oven to 450 degrees.
Spray a deep pie dish with coconut spray.
Mix together grated sweet potato, egg, salt & pepper.
Press grated sweet potato mixture into the pie dish forming a crust. Make sure it’s one even layer no holes.
Bake for 30 minutes. If the edges start to brown, cover with foil. Let rest for 10 minutes. Some ovens may vary, the crust should be good & dry. Adjust cooking time accordingly.

For the filling ~
Reduce heat to 350 degrees.
Beat eggs, heavy cream, ground mustard, salt & pepper until light & fluffy. Then mix in all other ingredients. Pour into your sweet potato pie crust & bake for 30 minutes. Again if the top starts to brown before the middle is done, cover with foil. Allow to rest for 20 minutes.

*I get blocks of raw white cheddar cheese at Trader Joes & shred it fresh myself. Makes the quiche so much more fluffy this way!

Sweet Potato Quiche 2 (1)

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