This is a really easy quiche to make - more like a cheese pie than a traditional quiche. I got this idea from Lynn Farrin who posted a recipe for a feta-spinach quiche with a sweet potato crust. I used asparagus and caramelized onions for the filling but you could substitute broccoli, ham, bacon, chopped spinach, chopped kale, mushrooms, fiddleheads, artichokes, or other combinations. This recipe is very flexible- use what you have. Just be sure to cook the veggies first to get rid of some of the water. You can skip the tomatoes but I think they make a pretty addition to the top and add additional flavor. If you don't like tomatoes, try green or red pepper rings on top. Sharp cheddar is best but you can also substitute half the cheddar cheese with grated Swiss or gouda. The layered sweet potatoes caramelize as the quiche cooks, combining the sweet flavor of the crust with the savory flavor of the filling. Be aware that the sweet potatoes slump down along the sides of your one pan as they cook, so make sure they are slightly above the filling before baking.
Asparagus-Caramelized Onion-Tomato Quiche with a Sweet Potato Crust
2 sweet potatoes
1/2 T olive or vegetable oil
1 large cooked onion, sliced and caramelized over low heat
6-7 stalks of asparagus, ends trimmed, and chopped into 1 inch pieces
1 tomato
2 cherry or grape tomatoes (optional)
4 eggs
1 cup of milk
2 cups grated cheddar cheese (or combination of cheddar with another cheese)
Salt and pepper to taste
pinch of nutmeg or thyme (optional)
pinch of sugar
butter, oil, shortening, or cooking spray to grease the pie pan
Preparing the Crust
1. Peel the sweet potatoes.
2. Using a mandolin (watch those fingers!) or sharp knife, slice the sweet potatoes into 1/8 inch thick slices. If you have really large, fat sweet potatoes, cut them longitudinally first and make half moon slices. Cut a straight bottom on the slices you plan to use to line the sides of the pan.
3. Place the slices in a bowl and toss thoroughly with the olive oil. Alternatively, if you have an oil mister, spray the slices after you line the pan.
4. Grease a nine inch pie plate or quiche dish with oil, butter, shortening or spray with cooking spray to prevent the sweet potatoes from sticking.
5. Layer the sweet potatoes, slightly overlapping on the bottom. Take the straight edged slices and line the sides, slightly overlapping as seen on the photo above.
6. Place in a preheated 350 degree oven for 20 minutes then remove. The crust will finish cooking after you add the filling.
Preparing the Filling
1. If you are using the caramelized onion, spread the onion onto the bottom of the sweet potato crust.
2. Boil the asparagus until slightly soft (about 4 minutes- do not overcook), Drain
3. Beat the eggs and add the milk and beat to mix. Add salt and pepper. Optional: Add nutmeg or thyme. Add cheese and thoroughly mix together.
4. Evenly distribute cooked asparagus on top of caramelized onions (or on top of potatoes if you skip the onions).
5. Pour cheese-egg-milk mixture over asparagus.
6. Optional: Slice a tomato and place slices gently so they rest on top. For a "flower effect" Use half slices along the sides. I also added a starburst of sliced cherry tomatoes. Sprinkle lightly with sugar to sweeten and caramelize the tomatoes as the cook.
7. Bake at 375 degrees for 40-45 minutes or until quiche is nicely browned on top. The potatoes will slump down and pull away from the sides, forming a ring of caramelization along the edge.
8. Let sit for 10 minutes or more until serving or until it is slightly at room temperature.
Makes about 6-8 servings
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