Sweet Potato Crust Quiche with Goat Cheese
A gluten-free quiche with a grated sweet potato crust, leek, asparagus and creamy goat cheese. Makes eight slices. Contains goat dairy.
Sweet Potato Crust Quiche with Goat Cheese
A gluten-free quiche with a grated sweet potato crust, leek, asparagus and creamy goat cheese. Makes eight slices. Contains goat dairy.
Ingredients
Equipment
Method
- Heat oven to 400°F. Use a little of the measured oil to coat the baking dish. Mix sweet potato with 1 egg, tapioca starch, 1 1/2 tablespoons oil and 1/2 teaspoon seasoning. Press firmly over the base and up the sides. Bake 23-25 minutes, until cooked and browning at the edges.
- Meanwhile, heat the remaining oil in a small skillet. Cook leek and asparagus about 5 minutes, until tender. Cool briefly.
- Whisk the remaining 6 eggs with goat cheese and the remaining 1 teaspoon seasoning. Stir in vegetables and pour into the crust. Bake 20-24 minutes, until set and the center reaches 160°F. Rest 10 minutes before slicing.
Nutrition
Notes
The named blend contains garlic, onion, salt, pepper and herbs; another blend may need different seasoning amounts. Check its label for gluten-free suitability. Goat cheese is retained as requested, so this version is not dairy-free. Use separate pans for larger batches; changing ingredient amounts does not change the baking temperature.
Nutrition is estimated per serving from USDA FoodData Central and representative product labels. Uses large eggs, an 89 g trimmed leek and four medium asparagus stalks. Contains goat dairy. Seasoning is estimated with a generic garlic-powder proxy.
Inspired by Michelle Hoover.
Cheese options: The original recipe uses goat cheese, which contains dairy. You can choose dairy-free goat-style cheese if needed; check the other ingredients for your dietary needs. The nutrition estimate uses goat cheese. Another product changes the estimate, and flavor, texture and melting can vary.
Storage: Refrigerate quiche in a shallow, covered container within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days, or freeze portions. Reheat to 165°F.
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Photo credits
Inspired by Michelle Hoover.
